Cooking Steps

1. 

   Step1:Butter is softened to liquid by water. Warm the milk. Add the yeast. Shake it to dissolve the yeast. Be careful not to heat the milk too much. Warm it up.

2. 

   Step2:With the exception of butter, pour all ingredients into the kneading basin according to the formula weight, including milk and dissolved yeast. Start kneading. Knead to the expansion stage (open the dough with the palm. It is not easy to break. The edge of the hole is not smooth after breaking). Add butter at this time. Knead until the complete stage (open the dough with the palm. It is not easy to break. After piercing with the finger, the edge of the hole is smooth). This kneading process is very hard. It takes about 1 hour. My whole kneading process takes 1.5 hours to reach the complete stage.

3. 

   Step3:Cover the dough with a damp cloth and put it into the oven. Start the first fermentation. Put a bowl of boiling water in the oven. Fermentation takes about an hour. I used the fermenter in the oven. It will take about 50 minutes.

4. 

   Step4:The dough is twice as big as before. Poke it with your fingers on the surface of the dough. It's ok if the small hole doesn't retract.

5. 

   Step5:Take out the fermented dough. Squeeze it gently by hand to exhaust. Divide it into 10 small dough. Or the size you need. Knead the dough for a few more times. The surface is smooth. Cover with plastic wrap. Let stand for 15 minutes.

6. 

   Step6:Loose dough is shaped according to personal preference. Or put in stuffing. I roll the dough into a tongue shape. Put sausages or bean paste on one end. Then roll it into a tube shape. After the shaping, the second fermentation is carried out. Put it into the oven. It will take about 50 minutes. The fermentation is twice the original size.

7. 

   Step7:Take out the dough after the second fermentation. Preheat it at 150 ℃ in the oven. Coat the dough with egg liquid. Sprinkle white sesame seeds. Put it in the middle layer of the oven. Bake for 1520 minutes. The dough will be golden on the surface and then out of the oven.