Put the flour, milk powder, fine sugar, yeast, salt into the pot and knead the dough to the gluten. During the kneading process, the water should be added a little bit, and water should be added to the surface to prevent the dough from being too wet to be remedied.
Add butter and continue to knead.
Start the fermentation and start the fermentation.
After about 1 hour, fermented to the original dough twice as large, poked a hole in the dough with your fingers, and the hole did not retract, indicating that the fermentation was completed.
After one fermentation, it was evenly divided into equal parts, rounded and relaxed for 15 minutes. Take out a dough and vent. Re-round and close the mouth.
Put in a baking tray to start the second fermentation, you can put a bowl of hot water at the bottom of the oven.
After the second fermentation, brush the even egg mixture, sprinkle a little sesame seeds, into the oven, fire up and down, 180 ° C, 15 minutes
It’s delicious after it’s cooled.