195g high-gluten flour, 90g low-gluten flour, 6g dry yeast, 6g salt, 30g fine sugar, 12g milk powder, 60g whole egg, 65g water, 45g unsalted butter, Tang Zhong: 18g high-gluten flour +90g water (75g Tang Zhong).

working methods

1, making Tang Zhong, heating high gluten powder and water on fire to paste, cooling and putting in refrigerator 15 minutes;

2. Knead all materials except butter (including Tang Zhong) into smooth dough;

3. Add butter to the smooth dough and knead it to the film-like expansion stage;

4, performing basic fermentation on the dough in the expansion stage until the dough expands twice; (It took me 60 minutes)

5. Weigh, block and round the fermented dough, about 58g/block, which can be made into 9 pieces;

6. Cover the separated dough with plastic wrap and relax for 10 minute;

7. Setting: roll the dough into a rectangle from the middle to the bottom, turn it over, put the sausage on it, roll it into long strips and pinch it tightly;

8. Use a slicing knife to cut 4 knives evenly, end to end, spread out alternately, sausage up (I used scissors, and the result felt very good, haha. Just a knife! );

9. Then, turn up the other three parts of the sausage.

10, finally fermented (it took me 30 minutes);

1 1. Brush the fermented dough with egg liquid and sprinkle with white sesame seeds and chopped green onion (I don't have white sesame seeds, so I put some sunflower seeds instead. );

12. oven preheating 180 degrees, middle layer, upper and lower fire, 20 minutes;