Breakfast bread

1. First, put eggs, warm milk, sugar, salt, and yeast into a bowl and stir evenly. Then add flour and stir until fluffy. Add butter and knead into a ball. Then add cooking oil and spread it on the dough, let it sit for 10 minutes, and knead it into a ball.

2. Cover the dough with a lid (or film) and let it ferment in a warm place.

3. The dough fermentation is complete.

4. Take out and divide into 8 equal parts (each over weighed to maintain consistency in size and weight).

5. Roll out long skin.

6. Roll up from one side.

7. Circle a small trap three more times and create a simple design

8. Do it one by one.

9. The second awakening of the bread dough is completed.

10. Take 1 egg yolk (the yolk color of free range chickens is good) and add 15g of milk.

11. Stir evenly and use to brush the surface of bread.

12. Brush the breadcrumbs evenly with egg mixture one by one, sprinkle with white sesame seeds for decoration.

Preheat the oven for 5 to 10 minutes, place the baking tray on the middle and lower layers, and bake on high heat at 175 degrees Celsius and low heat at 150 degrees Celsius for 18 to 20 minutes.

14. The breakfast bread is freshly baked, very soft and effective, and can be eaten as breakfast or afternoon tea.