1, main ingredients: 20g eggs, 15g butter, 50g low gluten flour, 35g sugar, 1g salt, 2g yeast, 150g high gluten flour, 115g milk, 20g honey.

2, bottom ingredients: 5g sugar, 10g low gluten flour, 5g white sesame seeds.

3, all ingredients except the bottom ingredients and the butter mixed together.

4: Knead the dough until a large film comes out, then add the butter and continue kneading until the butter is absorbed. Add the butter and continue kneading until the butter is absorbed.

5. Cover with plastic wrap and let rise in a warm place.

6. When the dough is 2.5 times larger than the original size, press it down to deflate and divide it into eight equal parts.

7. Roll out and relax for about 15 minutes.

8: Brush the bottom of an 8-inch baking pan with corn oil.

9: Mix the bottom ingredients together. Prepare another bowl of water and set aside.

10: Take one dough ball and roll it out into a long tongue shape, press the bottom edge thin, and roll it from the top down into a cylinder.

11: Roll out eight balls of dough in turn.

12: Take one of them and cut it in half.

13: Dust the cut side with a layer of water, then a layer of the bottom ingredient mix, and place on a baking sheet.

14: Make all the dough in turn and arrange it neatly in the baking dish. Place the baking sheet in the oven, and put a bowl of hot water in the bottom of the oven to allow the dough to rise for a second time in a moist, warm environment.

15: After 50 minutes, the dough should double in size.

16: Preheat the oven to 180 degrees Celsius, pour some salad oil into the bottom of the baking pan (to make the bottom of the bread crispy), spray the top of the bread with water and sprinkle with a layer of white sesame seeds, and place in the middle of the preheated oven for 18 minutes.

17, bread out of the oven immediately in the surface brush a layer of honey water (1:1 ratio honey water, outside the recipe).