Materials: high gluten flour, sugar, milk, egg, yeast, butter, salt, sesame seeds, egg. Mix all ingredients except butter, knead until it becomes sticky, then add butter and continue kneading until you can make a very thin, unbreakable film. Place in a bowl and ferment for 1 hour. When the dough is double in size, press it down to deflate. Divide into 9 equal portions and leave to relax for 10 minutes. Shape and knead into small balls and place on a baking sheet for 40 minutes of secondary fermentation.

Materials: 200g flour, 30g sugar, 110g milk, 25g egg, 3g yeast, 15g butter, 3g salt, sesame seeds, egg.

1, in addition to butter, mix all the ingredients, knead until gluten, then add butter and continue to knead until kneaded to pull out a very thin unbreakable film.

2. Put it in a bowl and ferment for 1 hour.

3. After fermentation, press down to ventilate.

4: Divide into 9 equal portions and leave to relax for 10 minutes.

5. Shape and knead into small balls, and place in a baking dish for 40 minutes of secondary fermentation.

6. After fermentation, brush with egg wash and sprinkle with sesame seeds.

7, into 180 degrees preheated oven, 180 degrees, upper and lower heat, 18-20 minutes after the removal can be.