Put all the ingredients in the dough into a pot (yeast powder should not be mixed with sugar and salt), and slowly stir it into a smooth dough.

After the mixed dough is rounded by hand, it is placed in another oiled steel basin, covered with plastic wrap and placed in a warm place for the first 60 minutes of fermentation.

When the dough swells to twice the size, take out the dough and squeeze out the gas in the dough.

Divide the dough into small pieces of about 20g each, respectively round them, cover them with plastic wrap, and then conduct intermediate fermentation for 15 minutes.

After each small dough is squashed, roll it into a square, and then fold it from the upper and lower sides of the dough to the middle 1/3, and press the seam in the middle tightly with your fingers.

The upper and lower sides are glued together, and the sealing part is tightly kneaded with fingers, and then slightly lengthened by hand.

One end of the dough is fixed by hand, and the other end is thrown into a water drop shape with a rolling pin, which is about18cm long.

The sausage is placed on the top half of the dough and then rolled up from top to bottom.

Knead tightly with your fingers at the end to avoid scattering during final fermentation and baking.

The end is down, placed on a baking tray covered with baking paper, covered with plastic wrap, and fermented for 30 minutes.

After fermentation, brush a layer of egg liquid on the surface and sprinkle sesame seeds.

190℃ 15 minutes, done!