High flour 200g, low flour 100g, fine sugar 35g.

1/2 teaspoons of salt and 1/4 teaspoons of dry yeast.

1/4 teaspoon baking powder, 50g whole egg liquid.

80 ml of water, 30 g of butter, and 0/0 g of milk powder/kloc.

Surface decoration, egg yolk 1, white sesame, melted butter.

The steps of Jinjiao

(1) After-oil method, the materials are synthesized into smooth dough, some of which are hard, covered with plastic wrap and relaxed for ten minutes;

(2) Divide it into seven equal parts, about 75g/ part, roll it into a circle, and then cover it with plastic wrap to relax for ten minutes;

(3) kneading the dough into water drops;

(4) Roll it into the shape of a baseball bat, stretch it while curling, and relax for a while if it doesn't move;

(5) Then cut a small mouth at the wide end;

(6) Fold the horns of cattle from the knife edge to both sides;

(7) then slowly roll up;

(8) The end is pressed against the bottom, pinched, slightly shaped, and the two corners move closer to the middle;

(9) When it is finished, put it into a baking tray, cover it with plastic wrap and relax for 20 minutes;

(10) Brush the egg yolk liquid, sprinkle with white sesame seeds, preheat the oven to 180 degrees, bake the middle layer for 20 minutes, take it out and brush it, and melt the butter.

Then bake for another 5 minutes.