Jinniu Corner Bread

I used to like horn-shaped bread when I hadn't touched baking, and I also loved Danish horn-shaped bread. At that time, I really didn't expect that the kind was the most oily one. What I didn't expect is that now I can make it with my own hands. Delicious-Taurus Corner Bread ~

I believe that as long as I have done it at home, I won't be complacent. I will just say one thing: This bag of mine is relatively healthy because the surface is brushed with vegetable oil, and the amount is still much less. But then again, it smells good when you don't brush it with oil, so it won't be troublesome next time.

Recipe Recommendations

high powder 150g
ordinary flour 150g
milk powder 15g
salt a little
eggs one
white sugar 50g
butter 30g
yeast 1g
water 90g
egg yolk one
white sesame a little
vegetable oil 20g

milk fragrance
baking
an hour
ordinary

Steps for Jinniu Corner Bread

150g of high flour, 150g of ordinary flour, 15g of milk powder, a little salt, 1 egg, 50g of white sugar, 30g of butter, 1 g of yeast, 90g of water, a little white sesame seeds, and 20g of vegetable oil.

Mix ingredients except butter and knead into a ball.

Add butter.

Knead into a smooth dough.

Cover with plastic wrap and wake for 30 minutes.

Divide it into 8 parts.

Round and relax for 15 minutes.

Take one portion and shape it into a vertebral shape.

Cut it as shown.

This way...

Scroll from top to bottom.

Bend both ends slightly inward and place them on a baking sheet, cover with plastic wrap and relax for 30 minutes.

Brush the surface with a layer of egg yolk, sprinkle with sesame seeds, and place it in a preheated 175-degree oven and bake for 15 minutes.

Remove and brush the vegetable oil twice, and bake for another 5 minutes.

Brush the oil twice more, and bake for 5 minutes. Cover it with tinfoil halfway to prevent too deep coloring.

Baked.