2. Put milk and butter in a container and microwave it for 30 seconds, then take it out and mix the butter and milk well with a whisk.
3. Add the dry baking powder and stir with a whisk to disperse, then add the sugar, salt, and eggs and mix well.
4: Add one-third of the flour, stir well with a whisk, then pour the rest of the flour into the container and stir with chopsticks to form a dough without kneading, which is said to accelerate the fermentation even more.
5. Cover the dough container with a layer of plastic wrap, then cover with a layer of dampened, slightly stirred dry kitchen paper. Microwave the dough for 30 seconds, then place on a lightly floured board and knead until a smooth dough forms, cover with a layer of parchment paper, then a layer of damp kitchen paper. Leave to rise for 20 minutes for the first fermentation, which is complete when the dough is twice as big as it was.
6: Place the dough on a sheet pan and gently press the air out, then divide into pieces and shape into your favorite loaves, cover lightly with a layer of parchment paper and another layer of damp kitchen paper. Place in microwave on defrost mode for 30 seconds. Remove to a baking sheet lined with parchment paper and let rise for 10 to 20 minutes for the second fermentation, until the bread has doubled in size.
7, the fermentation of the bread embryo, coated with glossy egg wash, sprinkle black sesame seeds and other decorations, into the 180 degrees preheated oven to bake 15-18 minutes.