INGREDIENTS

• 260g bread flour
• 40g whole egg liquid (about one egg)
• 155ml warm milk (about 35 - 40°C)

DIRECTIONS

1. Prepare the dough:

   In a large bowl, add 40g of whole egg liquid, 25g of white sugar, 4g of yeast, 155ml of warm milk (note that the temperature of the milk should not be too high to avoid killing the yeast), 40ml of corn oil, 2g of salt, and 260g of bread flour in sequence. Stir well after adding each ingredient until all are mixed into a dough.

   Tip: If the dough is too dry, you can add a small amount of warm milk appropriately; if it is too sticky, add a small amount of flour.

2. Dough fermentation:

   Sprinkle some dry flour on the cutting board, take out the dough and knead it for a while.

   Since the dough is relatively soft, scrape it up with a spatula and then knead it a few more times to smooth the dough.

   Put the dough into a bowl, cover it with plastic wrap, and place it in a warm place for the first fermentation until the dough doubles in size (about 1 - 1.5 hours).

   Tip: Temperature is very important during fermentation. 25 - 30°C is the ideal fermentation temperature. If the room temperature is low, you can put the bowl in a microwave oven or oven and place a cup of hot water beside it to help with fermentation.

3. Divide the dough:

   Take out the fermented dough, press it to remove air, and then divide it into 12 equal parts with a spatula or a bench knife.

   Knead each piece of dough into a smooth small ball and let it rest on the cutting board for 10 minutes.

   Tip: Letting the dough rest makes it easier to shape and avoids shrinking.

4. Second fermentation:

   Take out the air fryer basket, lay a layer of baking paper, and spray a small amount of corn oil to prevent sticking.

   Arrange the small dough balls evenly on the baking paper, leaving some space between each dough ball because the dough will expand during fermentation.

   Put the air fryer basket back into the air fryer, set the temperature to 40°C, and conduct the second fermentation for about 30 - 40 minutes until the dough expands to 1.5 times its original size.

   Tip: The second fermentation can make the bread softer. Don't skip this step.

5. Baking:

   Brush a thin layer of whole egg liquid on the surface of the fermented dough and then sprinkle an appropriate amount of white sesame seeds.

   Preheat the air fryer to 140°C, then put the air fryer basket in, set the temperature to 140°C, and bake for 20 minutes.

   After 20 minutes, take it out, turn the bread over, set the temperature to 130°C, and continue to bake for 15 minutes until the surface of the bread turns golden brown.

   Tip: Turning the bread over is to ensure even baking on both sides. If the bread colors too quickly, you can appropriately lower the temperature or shorten the baking time.

6. Taking out of the oven and enjoying:

   Take out the baked milk mini breads, place them on a cooling rack, and let them cool slightly before enjoying.

   Tip: The bread is very soft when it just comes out of the oven. It will set better after cooling and the taste will be better.