High gluten flour: 500

Dutch dairy cow cheese milk: 125

Milk powder? : 10

Yuan Zhen Tang: 45

Butter? :20

Sweet potato powder: 20%

condiments

Yeast: right amount

Honey water: right amount

Mexican oil: right amount

Salt: 3

Specific steps

first step

Mix milk, water and sugar evenly.

Second step

Pour in high-gluten flour and stir with chopsticks until there is no dry powder.

Third step

Knead the dough and put it in the toaster. Cover and let stand for 2 hours.

Fourth step

After 2 hours, the dough is stronger than before soaking, then add 20G potato flour (no need to add it), then add milk powder, salt and yeast, start the bread machine, stir until the dough, and then add butter.

Step five

Stir until the dough is smooth and not sticky, stop the bread machine, let the dough be in the bread machine, cover it (don't turn on the power), and ferment for the first time at room temperature.

Step 6

The first room temperature fermentation takes about 60 minutes, and the dough swells to 2-2.5 times.

Step 7

Restart the bread machine, knead the dough into smooth dough again, then turn it over for 30 minutes to extend the fermentation time.

Step 8

Take out the dough and exhaust. Divide the dough into 7 parts, and roll for relaxation 15 minutes.

Step 9

Roll each dough into small pieces and put them on the chicken tail.

Step 10

Pinch it into an olive shape and close it.

Step 1 1

Put it in the baking tray and put it in the oven (a bowl of hot water is put in the oven) for the final proofing. Until the bread green swells to the original 1.5-2 times.

Step 12

Coat with honey water, sprinkle with white sesame seeds and squeeze with Mexican oil.

Step 13

Bake in a preheated oven at 180℃ for 20 minutes (if you are afraid that the surface is too burnt, you can cover it with tin foil when baking). When it's almost done, remove the tin foil and bake it until the surface is colored.

Step 14

Take it out of the oven and let it cool.