Cooking Steps

1. 

   Step1:Preparation - dissolve liquid black sugar in water butter and cream cheese, cut into pieces, soften eggs at room temperature, beat wel

2. 

   Step2:Mix high powder and low powder yeast, pour 20g egg liquid into all yoghourt, slowly pour in black sugar water and mix into a bal

3. 

   Step3:Move the dough to the kneading pad and rub it vigorously. Of course, you can use the chef's machine, but don't you think it's a sense of achievement to knead the dough by hand and keep fit

4. 

   Step4:Knead to the expansion stage, add butter and salt, and knead to the complete stage. Actually, the bun is not perfect, but it is the best

5. 

   Step5:Roll the dough far away in the basin, cover it with plastic wrap, and ferment until it's twice as big as your fingers. It's not collapsing. It's not retracting. It's hot recently. I'll be fine in less than half an hour

6. 

   Step6:You can make stuffing when fermenting. Mix the softened cream cheese and sugar evenly, then add the raspberry sauce and refrigerate it

7. 

   Step7:Take out the fermented dough and divide it into six parts. It's better to weigh it. Roll away and wake up for about ten minutes

8. 

   Step8:Take out the dough one by one, and wrap it as you like according to the flat filling. This time, I used the round six connection mold of Le Kui, so it was as round as a bun

9. 

   Step9:When it's twice as big in the airtight space, please preheat the oven in advance. The temperature is 190 degrees (because the door will cool down, so I like to preheat the oven a little higher than the actual baking temperature

10. 

    Step10:Brush the egg liquid and sprinkle the sesame seeds. Do you like to know whether the sesame seeds are delicious? Put them in the oven 180 ° for 20 minutes. It depends on your oven temper. Color it. Satisfied. Remember to cover the tin foil