1. Knead the materials other than butter into a ball, and add butter when it can pull out a large film. Then knead while falling, knead out the film, which is the expansion stage
2. Cover the dough with fresh-keeping film and put it in a warm and humid place for basic fermentation. No rebound, no collapse of the dough. Fermentation is complete.
3. Divide the fermented dough into equal amount of dough (one of my 45g), slightly press the flat to exhaust, and then slowly turn it into a circle
4. Put the whole dough into the baking tray and put it into the oven for secondary fermentation. Put a bowl of hot water in the oven, with a certain temperature and humidity. I sent it for an hour.
5. Brush the surface of the dough with egg liquid, sprinkle some sesame seeds, and then put them into the preheated oven. 180 ° for about 20 minutes.