1. Knead the mixed materials such as high flour 350g, low flour150g, yeast 4g, salt 2g, two eggs (medium size), milk 20g, sugar 70g, baking powder 4g, etc. to the expansion stage (that is, spread the dough with a slightly thick film, the film is tough, and the edge of the hole is serrated). Poke a hole in the middle of the dough with dry powder, and the hole will not collapse or retract.

2. Divide into equal doses, round, cover with plastic wrap and relax15min.

3. Roll the loosened dough into a long tongue.

4. Then roll it up as shown in the figure, and the sealing part is wetted with water to prevent it from falling off, and relax for 10 minute.

5. The relaxed dough rolls in half from the middle.

6. After the bottom of the dough roll is soaked in water, it is covered with materials: sugar10g, low flour 20g, sesame10g, and vegetable oil (I use corn oil) 3g.

7. Put it evenly in a baking tray at equal distance, and ferment it twice as big at room temperature. Brush the surface with oil, and pour a proper amount of salad oil into the bottom of the mold (the more oil, the more brittle the bottom of the bread will be)

8. Put it in the bottom layer of an oven preheated to 200 degrees and bake for 20 minutes. Brush honey water on the surface immediately after taking out of the furnace (the ratio of honey water is 1: 1).