Preparation materials:

220g of high-gluten flour, 25g of sugar, 3g of salt 1 g, 3g of yeast, 5g of milk powder 1 egg, 0g of warm milk or water10/5g of butter15g.

Steps:

1, all materials except butter are mixed and kneaded into dough. Each brand of flour has different water absorption, so10g of liquid can be reserved. It is normal that the freshly mixed dough will be a little sticky, and it will become smooth after patiently kneading for a while. It is not recommended to add flour, and the taste will be soft when the water is large.

2. Add butter, continue to knead until the dough is smooth and thick, and put the dough in a sealed and warm place to ferment to twice its size.

3. Take out the fermented dough and knead the dough to exhaust. Then roll it flat with a rolling pin, cut it into sharp triangles and roll it up from the wide side.

4. Put the rolled bread in the oven for secondary fermentation. The oven without fermentation function can put a cup of warm water to increase the temperature and humidity.

5. The bread is fermented until it is obviously soft, and the egg yolk liquid is taken out and sprinkled with white sesame seeds. After preheating in the oven 180 degrees, it is baked for 20 minutes.