1. Dissolve the yeast with warm milk, then add 250g high flour, 3g and 5g yeast, 1g salt, 1g egg, 180g milk and 50g sugar into the bread machine, and start the dough making process, so that the dough is kneaded into a film, and the basic fermentation is twice as large.

Secondly, the fermented dough is vented for secondary fermentation.

3. Divide the dough after secondary fermentation. Knead dough every 40g, and relax15min.

4. Roll a small dough into an oval shape, roll it up from top to bottom, and continue to relax 10 minutes.

5. Repeat the previous step, that is, roll the rolled dough into an oval shape again.

Six, roll it up

7. Mix 3 grams of sugar, 5 grams of low-gluten flour and 10 gram of black sesame, stick the rolled dough on it, and then put it in a small oiled mold for the last fermentation.