Ingredients

200g high flour, 20g low flour, 25g fine sugar, 15g milk powder, 0.25 tsp salt, yeast powder (12 tsp + 14 tsp) 3 grams, 25 grams of whole egg liquid, water (I changed it to the paste made by my mother, I really don’t know the specific formula. JM just add water directly, 115 grams, 15 grams of unsalted butter, appropriate amount of white sesame seeds

Method

1. After the first fermentation, divide it into equal parts, roll it into a round shape, and ferment it in the middle. Roll the small dough into a rectangular shape~

2. With one side facing inward, press it slightly.

3. Roll it inwards into a cylindrical shape. Tie it up and rub it a little.

4. Connect the two ends together and rub the interface smooth.

5. Dip some water on the surface and add white sesame seeds.

6. Everything is ready. Cover with plastic wrap for the second fermentation ~ The 3 on the left. I wrapped the stuffing. Ha. So. It looks swollen

7. After fermentation, brush with egg liquid~

8. 180 degrees--20~25 minutes~it can be eaten after cooling~ ~

Tips

--Size--9 equal portions of bread are very soft~ After being baked, I pressed it and it was super soft. I thought it was not cooked yet, but the bread was pressed. The place recovered quickly. It means it's cooked. Wait until it cools down. Break it up and eat. Well, not bad, not bad~