A 250g medium gluten flour, milk powder15g.

B 3 grams of yeast powder and 30 grams of water.

C fresh milk120g, fine sugar15g, salad oil12 tablespoons, salt14 tablespoons halved, and lard10g.

D bean paste stuffing, appropriate amount of sugar water (fine sugar 1 tsp+2 tsp of hot water), and appropriate amount of raw white sesame seeds.

method of work

1. material a is sieved; B yeast dissolved in water for later use.

2. Mix A, B and C in sequence, stir into smooth dough, stand for 40-60 minutes, and expand to about 2 times the size.

3. Squeeze the swollen dough into air, knead it into strips, divide it into 9 small dough pieces with equal parts, flatten it after rounding, wrap it in bean paste, and flatten it by hand.

4. Brush the surface with sugar water D, dip it in white sesame seeds, and let it stand for about 15 minutes.

5. Preheat the oven, bake at 180 degrees for about 15 minutes.