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Add Oil and Knead the Dough
Add 10g of cooking oil to the dough. Knead until the dough becomes smooth and firm. This step is crucial for creating the soft, fluffy texture of the milk bar. Knead until the dough reaches a moderate level of hardness and is smooth to touch.
Ferment the Dough
Cover the dough with plastic wrap and let it ferment in a warm place for 40 minutes. The dough should double in size. If the weather is colder, it may take a little longer, so be patient. The dough should appear slightly chubby, and when poked, it should not shrink back. This indicates that fermentation is complete.
Shape the Dough
Sprinkle some dry flour on your work surface and gently transfer the dough onto the panel. Knead it again to remove the air and smooth out the dough. Roll the dough into a round shape and smooth it further.
Roll Out the Dough
Using a rolling pin, roll the dough into a thin rectangular sheet about 0.5 cm thick. Try to make it as big as possible while ensuring even thickness. If needed, use a medium-sized rolling pin to adjust the edges, creating a smooth rectangular shape.
Brush with Water and Sprinkle Sesame Seeds
Brush a layer of water over the surface of the dough to ensure the sesame seeds stick. Evenly sprinkle black sesame seeds across the dough sheet. If you prefer, you can roll the dough again with the rolling pin to press the sesame seeds firmly into the dough.
Cut the Dough into Strips
Cut the dough into wide strips, approximately 5-6 cm wide. Then, use a rolling pin to ensure the cuts are straight and even.
Slice into Thin Strips
Cut the strips into thin pieces, about 1 cm wide. Try to keep them as even as possible. Once all the dough is cut, spread the small strips out to prevent them from sticking together. Place them evenly on your work surface with some space between them.
Second Fermentation
Cover the dough strips with plastic wrap and let them undergo a second fermentation for about 20 minutes. After this time, you should notice that the dough has become larger and chubbier.
Cook the Strips
Preheat a pan and brush it with a bit of cooking oil to prevent sticking. Gently place the dough strips into the pan, leaving space between them to avoid sticking. If your pan is small, you may need to cook the strips in batches. Fry for about 1 minute on one side until golden brown.
Flip the Strips
After 1 minute, open the lid and flip each dough strip over. Fry all sides, ensuring even cooking. Flip them every minute until golden brown and crispy.
Serve and Enjoy
After frying all sides, remove the milk bars from the pan and place them on a plate. Let them cool for a moment before serving.
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