Dry yeast powder 1 tablespoon sugar 2 tablespoons warm water 2 tablespoons flour 200 grams milk 100 ml salt 1 teaspoon egg 1 tablespoon butter 2 tablespoons egg liquid right amount sesame.

Mix dry yeast powder with sugar and warm water, and let stand for 10 minute.

Mix all dough materials (except butter) with the yeast in step 1, put them in a container, stir them evenly, then rub them by hand, and pour them on the table after drying slightly. After gluten appears, you can pour butter. Rub vigorously until the film can be pulled out (3 lights: hand lamp, table lamp, dough lamp). Put the kneaded dough into a container, cover it with plastic wrap, and conduct basic fermentation at room temperature of 25 degrees, about 1 hour. Put the kneaded dough into a container, cover it with plastic wrap, and conduct basic fermentation at room temperature of 25 degrees, about 1 hour.

Fermented dough: insert fingers covered with flour into the middle of the dough, and the holes will not rebound, indicating that the first fermentation is successful. Take out the dough, divide it into six small doughs with the same size, flatten it, exhaust it, roll it round one by one, cover it with plastic wrap and let it stand for 10 to 15 minutes to relax.

Press the dough flat, roll it flat, and then rub it long. Take 3 pieces and weave them according to the steps in this picture (from left to right to middle). Put the patterned dough on a baking tray, cover it with a slightly wet cloth, and conduct the second fermentation at room temperature of 38 degrees, with the fermentation time of about 1 hour.

Finally, before putting it into the oven, coat the egg liquid and sprinkle sesame seeds, and preheat the oven; Fire up and down 180 degrees, 15 minutes.