Cooking Steps

1. 

   Step1:Put the high gluten flour, yeast powder, sugar and salt into the mixing basin and mix well with egg extract. Add water and corn oil and mix with chopsticks to form floccules. Then take it out and knead and press the dough back and forth on the table until the dough becomes even and rough. Add black sesame to the dough and mix it roughly.

2. 

   Step2:Put it into a sealed container. Press the flat dough. Cover it and let it warm for 1 hour. Then put it in the refrigerator for one night. The book says - if time permits, dough fermented at low temperature for 10 to 18 hours will taste better.

3. 

   Step3:Take out the dough and refrigerate it for 1 hour at room temperature. Then sprinkle a little high gluten flour on the operation platform. Put the dough on it and press it gently to exhaust. Divide it into 6 equal parts (or 12 equal parts). Shape it into round balls. Put it in the baking pan with the mouth down.

4. 

   Step4:Cover with plastic wrap. Ferment twice at 35 ° ~ 40 ° temperature. Remove the plastic wrap when the dough is twice as big. Sift a little high gluten flour on the surface. Oven preheating 205

5. 

   Step5:Use a sharp blade to make a deep cut in the middle. Then cut the butter into small strips and clip them into the cutting lines. I can't use scissors to cut a small hol

6. 

   Step6:Put it in the preheated oven. Bake the middle layer at 200 ° for 20 minutes. (it will take a little less time to halve the portion. It's about 12 minutes.)