Main Ingredients

High Gluten Flour

200g

Medium Gluten Flour

50g

Whole Egg Whites

60g

Milk

120g

Sugar

25g

Butter

30g<

Black Sesame Seeds

30g

Supplementary Ingredients

Fresh Yeast

8g

Salt

5g

Steps

1. Put all the ingredients except for the flour and butter into a bread bucket.

2. Then put sifted high gluten and medium gluten flour.

3. Start the dough program and knead the dough for 20 minutes, it can pull out a coarse film, put in the butter which has been softened at room temperature.

4. Start the dough program again and continue kneading for 15 minutes, then add the washed and drained black sesame seeds and knead for another 5 minutes.

5. Let the dough rise for about 1.5 hours, until it is about 3-4 times its original size.

6. Take out the fermented dough, divide it into 3 equal portions, roll it out and let it rest for 10 minutes.

7. Take a dessert and roll it into a long tongue shape.

8. Roll it up and leave it to rise for another 10 minutes.

9. Then roll out again.

10. Roll it up again.

11. Put it into a 450g toast mold that has been brushed with oil.

12. Cover with a lid and let rise until the mold is 8 minutes full.

13. Cover the toast mold with a lid.

14. Put into the preheated oven, 160 degrees upper and lower heat bake 25-30 minutes. Remove from the oven immediately and allow to cool on a baking rack.