250g of high-gluten flour, 50g of low-gluten flour, 3g of dry yeast, 22g of milk powder, 50g of fine sugar 1 0g, 50g of honey, 0/egg140g of milk12g of softened butter12g of salt; There are also brittle materials, such as white sugar 10g, low-gluten flour 10g, white sesame 8g and vegetable oil 20g. First, mix all the dough materials except butter.

Then knead the dough in the toaster. If you don't have a toaster, just knead it by hand. When the dough is almost smooth, add softened butter, knead it into a very smooth dough, and then pull out a uniform film. Next, cover with plastic wrap and ferment. After fermenting to twice the size, take out the dough, pat it gently and exhaust. Then divide the dough evenly, cover it with plastic wrap and relax for 20 minutes.

In the meantime, make a crisp bottom, mix fine sugar, low-gluten flour and white sesame evenly, then roll the loose dough into long strips, roll it upside down, pinch the bottom, cut it into two parts from the middle, dip the incision with a little water, dip the crisp bottom, brush the bottom of the baking tray with oil, put the dough in the baking tray, cover it with plastic wrap, let it stand for fermentation, and finally put it in the middle and lower layers of the preheated oven./kloc