【Flower Strawberry Bread】---Chinese fermentation method

Overview

A beautiful bread with fine texture, softness and elasticity

The ingredients in the main ingredient are put together
After kneading into a ball
Place in the refrigerator for 17 hours until the dough has risen to about 3 times in size
The internal structure of fermented Chinese dough
After the medium-sized dough has risen, tear it into small pieces and put it into the bread machine with the ingredients (all ingredients except butter and strawberry jam)
Knead until expanded, add butter
Knead until the film is completely formed
Ferment in a warm place until doubled in size
Deflate the fermented dough, cut it into 12 equal parts, roll into balls, cover with plastic wrap, and let rise for 15 minutes
Flatten and roll into oval shape
After turning it over, roll it up from top to bottom
Pinch the cuff tightly and roll it into a long strip
Flatten it, roll it into a long strip, and spread some strawberry jam in the middle
Cut a 1cm wide and 1cm deep sawtooth on one side of the dough sheet
Slowly roll up the dough from one end
Pinch tightly and ferment in a warm place until doubled in size
Brush the surface with egg wash, sprinkle with white sesame seeds, preheat the oven to 180 degrees, and bake for about 15 minutes