Materials: 300g of high gluten flour/ 6g of dry baking powder/ 15g of sugar/ 5g of salt/ 45g of eggs/ 150g of milk/ 9g of butter/ a little bit of egg wash for glazing. Directions: 1. Put the milk and butter in a container and microwave for 30 seconds, then take out and mix the butter and milk well with a whisk. 2. Add the dry baking powder and stir with a whisk to disperse, then add the sugar, salt, and egg and mix well. 3. Add one-third of the flour and mix well with a whisk, then pour the rest of the flour into the container and stir into a dough with chopsticks without kneading, it is said that this will speed up the fermentation process. This is said to speed up the fermentation process. 4. Cover the dough container with a layer of plastic wrap, then a layer of dampened and slightly stirred kitchen paper. Microwave the dough for 30 seconds, then place it on a lightly floured board, knead it until it forms a smooth dough, cover with a layer of ovenproof paper, and then with another layer of damp kitchen paper. Allow to rise for 20 minutes for the first fermentation. When the dough is twice as big as the original, it is done. 5. Place the dough on a lightly floured board, gently press down the air and shape into your favorite loaf (I was experimenting this time, so I just made a simple round loaf), gently cover with a layer of baking paper, and again with a layer of damp kitchen paper. Put into the microwave oven in defrost mode and heat for 30 seconds, remove to a baking tray lined with baking paper and leave to rise for 10 to 20 minutes as a second fermentation, until the bread is twice as big as it was, then it's ready. 6. Put the fermented bread embryo on the top of a lightly glazed egg wash, sprinkle black sesame seeds and other decorations, and bake it in a 180-degree preheated oven for 15 to 18 minutes.