1.

Mix and knead dough materials except butter until the surface is smooth.

2.

Add softened butter, knead until the expansion stage, and the film can be pulled out.

3.

Basically ferment for 60 minutes, to twice the original size.

4.

Ventilate the fermented dough, divide it into 12 equal parts, each part is about 45g, cover it with plastic wrap, and let it relax for 10 minute.

5.

Take a portion of dough and roll it into an olive shape with a thin bottom edge (easy to close)

6.

Spread salad dressing, meat floss and/or black sesame paste evenly on the surface.

7.

Roll up from top to bottom and tighten your mouth.

8.

Shape all the dough and rub it long. If you can't rub it for too long, you can relax for a while.

9.

Let's start knitting six braids.

Arrange and shape the kneaded dough in turn, as shown in the figure.

10.

A The sixth root from the left passed 1 root.

1 1.

The second root is above the sixth root.

12.

C 1 root is above the third root.

13.

D The 5th root is above the 1 root.

14.

The sixth root is above the fourth root.

15.

Repeat the steps of B-E( 1 1- 14) in Exercise 9 for braiding.

16.

Behind the braid

17.

Put it in a warm and humid place for the final fermentation for about 40 minutes. Brush the surface with egg liquid, dip your fingers in water and white sesame seeds, and then print them on the raised part of the braid.

18.

Preheat the oven 180℃ and bake for about 20-25 minutes.