Ingredients: 500 grams of high-gluten flour, 5 grams of yeast, 250 grams of milk, 40 grams of sugar, one egg, 50 grams of butter, a proper amount of broken nuts, a handful of broken cheese, and a little white sesame.

Detailed production process:

1, put flour, yeast and sugar into a large basin, beat an egg, add milk (reserved10g as appropriate, and mix into a smooth dough, which is somewhat malleable.

2. Add the butter cubes and knead the dough for ten minutes, so that a thin film can be pulled out. It's okay if you feel troublesome and don't have to work hard.

3. Put aside and cover with plastic wrap to wake up for 20 minutes. Here, I use the method of one-time fermentation, which can save the production time. Use the waking time to break the nuts.

4. Roll out the awakened dough, put the vertical fruit pieces, knead them evenly, then roll them up and knead them into long strips.

5. Roll 8 portions of kneaded dough, and put them into a mold or baking tray.

6. Cover with plastic wrap and ferment to twice the size, that is, 89% of the mold is full.

7. Beat an egg in a bowl, stir it up with chopsticks, brush the egg yolk liquid on the bread embryo, sprinkle a handful of shredded cheese, sprinkle some sesame seeds, cover it with plastic wrap, and steam it in a steamer for about 40 minutes. Note: The purpose of plastic wrap is to prevent water vapor from dripping.

8, turn off the fire, don't uncover the lid, simmer in the pot for 5 minutes, the bread will be steamed, and the steamed bread can be eaten after taking out the mold!