2. Make medium-sized dough first. Mix all the medium-sized dough materials and knead them into smooth dough. Put the dough in a stainless steel basin, cover it with plastic wrap, and put it in the refrigerator for cold fermentation 17 hours.
3. Tear the medium-sized seeds into small pieces, and add materials other than butter into the main dough to knead the dough. Add butter and stir until smooth and thin. Continue to ferment for 30 minutes.
4. After the basic fermentation, divide into 5 doughs. Roll them up and cover them with plastic wrap, and relax for 15 minutes.
5. Loose dough is rolled into an oval shape. Turn it over and thin it. Then roll it up and finally pinch the end.
6, all rolled up and smashed into a shape with a thick middle and thin ends.
7. Take one of them and make it zigzag, then cross the two tails and put them on the noodles in turn.
8. Unload into the oven. Put a bowl of hot water in the oven and add bread for final fermentation. Ferment for about 35 minutes.
9. After fermentation, brush the egg liquid on the surface and sprinkle some black sesame seeds.
10, preheating in the oven to 170℃, middle layer, fire up and down, about 17 minutes to the first color.