Stir all the ingredients at low speed and ferment at room temperature for about 90 minutes.

Add all the seeds into the dough (except cream), slowly stir into dough (without powder particles), quickly stir until smooth and elastic, add cream, slowly stir evenly, and then turn it quickly until a film appears.

Turn the smooth dough into a circle, pinch it down, put it in a pot and put a little oil. Spray some water on the dough surface to prevent it from drying. The first fermentation takes about 60 minutes to double the size. Or press the hole with your finger without rebounding.

Move the dough fermented for the first time out of the table, press the air in the dough down by hand and squeeze it out, divide it into 12 dough, round it separately, cover it with plastic wrap and let it stand for 20 minutes (intermediate fermentation).

Knead the remaining dough, spray some water on the baking tray every once in a while, and ferment for 60 minutes to double the size.

Preheat the oven to 2 10/ 190 degrees (about 190 degrees for domestic ovens), spray water mist on the front of the oven, sprinkle some white sesame seeds, and gently press the sesame seeds with your hands to prevent the sesame seeds from falling off after baking.

Bake in the oven for about 15 minutes until the surface is golden.

accomplish