2. Then beat two eggs, one is the yolk, and the rest is stirred in flour.
3. Then add a little oil and stir it into a flocculent shape. If you feel a little dry, you can put a little water. Water should be tentatively added to the noodles to prevent them from thinning.
4. Put the dough on the chopping board and knead it, and sprinkle flour on your hands at any time. The dough will become smooth and elastic in about a quarter of an hour.
5. Then put it into a container and seal it with plastic wrap for fermentation.
6. After about two hours, the dough will swell to four times its original size. If the swelling is not well understood, increase the fermentation time.
7. Deflate the fermented dough again. This action takes four or five minutes.
8. Then knead into long strips and cut into 4 equal parts.
9. Roll thin with a rolling pin, sprinkle with washed raisins and roll them up.
10. Put some oil on the container to prevent the dough from sticking together. Add dough, and seal with plastic wrap for fermentation.
1 1, about an hour and a half, the dough will ferment to three times its original size. This is to open the plastic wrap, stir the remaining egg yolk evenly, brush it on the bread blank, and then sprinkle with white sesame seeds.
12, then reseal the plastic wrap, put it in a steamer, steam it in a cold pot for 40 minutes and take it out.
13. Finally, the steamed bread is ready, as shown in the figure.