Raw materials: high flour 175g, low flour 75g, yeast 2g, salt 1g, egg 1g, milk 100g, white sugar 50g, baking powder 2g, white sugar 5g, low flour 10g and sesame 5g.

Exercise:

1. Put the milk and the broken eggs into the bucket of the bread maker, with salt in one corner and sugar in the other corner;

2. Add high flour and low flour to cover the whole barrel bottom, add baking powder, dig a pit in the middle of flour, add yeast, and don't touch water;

3. After the dough is kneaded twice by the bread machine, it will ferment for about 1 hour. In the cold winter in the north, it is recommended to ferment with electricity and exhaust after fermentation;

4. Divide it into 8 parts on average, knead the plastic wrap and let it stand for 15 minutes;

5, take a dough, roll it into a roll after it is long;

6. Make the remaining dough according to this method, cover it with plastic wrap and let it stand and relax for 10 minute;

7. Mixing the bottom impregnating material;

8. Brush the baking tray with oil. After relaxation, cut the roll from the middle, dip it in the material and put it on the baking tray.

9. Roll each noodle evenly by hand, and then carry out the final fermentation. Brush the dough after fermenting twice as big, sprinkle with white sesame seeds, pour some oil into the baking tray, bake in the preheated oven, and brush the honey water while it is hot.