Preparation of ingredients:

250 grams of high gluten flour

Milk125g

Eggs 1

30 grams of butter

Yeast 3.5g.

Salt 3g

Milk powder 10g

Xylitol/white sugar 30g

Specific practices:

1. Except butter and salt, pour all ingredients into the mixing barrel, start the second gear of the chef's machine and knead until the dough is formed.

Start the chef machine at 2.4, and knead the thick film (about 10 minutes).

Add butter and salt, and continue to knead at the fourth gear until the glove film is kneaded out. Move to the kneading mat, form a circle, cover with plastic wrap and relax for 20 minutes.

4. Divide the loose dough into 6 portions, each portion is about 80g.

5. Fold a dough inward, then round it by hand, arrange the shape and put it on the baking tray.

6. Put a bowl of hot water in the oven and ferment at 35 degrees 1.5 hours to double the size (the temperature of each oven is different and the fermentation time is different, just observe the dough state).

7. Brush the whole egg liquid, sprinkle with white sesame seeds, and preheat the oven in advance. First, heat it at 200 degrees, 180 degrees, bake it for 8 minutes, then heat it at 180 degrees for 6 minutes, and pay attention to the coloring situation.