200 grams of high-gluten flour, 2 grams of yeast, 7 grams of milk powder, 30 grams of sugar, 2 grams of salt, 90 grams of milk and one egg are put into a pot.

Stir with chopsticks to form a ball.

Put it on the mat and knead it until it doesn't stick to the hands or the board, and a glove mold appears (the process is a little sticky, so stick to kneading).

Add 20 grams of butter and continue kneading.

Knead out a thin glove mold, put it in a pot and cover it with plastic wrap.

Ferment in the oven at 40 degrees for 40 minutes.

Ferment to twice the size, and take it out without shrinking.

Flap the exhaust and divide it into four equal parts.

Cover the finished flour with plastic wrap and wake up for a while.

Roll into pancakes with a diameter of 20 cm.

Put it in a baking tray and coat it with bean paste.

Repeat the above steps, four layers of cakes and three layers of bean paste, and the paper cup presses a circular mark in the middle.

Cut into four parts first.

Divide it into 8 equal parts

Then cut into 16 equal parts.

Every two strips are rolled outwards for two turns.

Pinch the convergent part tighter.

Put in the oven for secondary fermentation for 20 minutes.

Brush with egg liquid and sprinkle with sesame seeds after taking out.

Put it in the oven 170 degrees for 20 minutes (without preheating)