1. Ingredients: 270g high-gluten flour, 4g salt, 5.5g dry yeast, 43g whole egg liquid, 30g fresh cream, 27g milk, 4.5g milk spices, 92g tangzhong , 25 grams of butter, appropriate amount of sesame seeds, 43 grams of sugar.

2. Put all the ingredients except butter together and knead it into a dough. Add the butter and slowly knead it into the dough until the dough is complete.

3. Place the kneaded dough in a warm and humid place for the first fermentation until it is 2.5 times its original size. The first fermentation is completed.

4. Take out the dough that has completed the first fermentation, divide it into 6 portions (approximately 85g/piece), roll into a ball, cover with plastic wrap and let rest for 10 minutes.

5. Put an appropriate amount of sesame seeds on a plate, brush the surface of the dough with egg wash, hold the bottom of the dough, and let the surface of the dough be coated with an appropriate amount of sesame seeds on the sesame plate. Turn it over and place it on a baking sheet. Flatten the dough slightly with your hands.

6. Place the dough on the baking sheet and place it in a warm and humid place for a second fermentation until it is about 2-2.5 times its original size.

7. Preheat the oven to 170 degrees and set the middle shelf of the oven for about 18-20 minutes.

8. Let the bread cool for a while, cut it open with a knife, spread an appropriate amount of salad dressing inside the bread, and then put the prepared ingredients in it.

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