Cooking Steps

1. 

   Step1:Pour the refrigerated milk into the barrel of the bread machine. Put salt on one side of the slant and brown sugar on the other side. I use brown sugar instead of white sugar and oil. So the dough color is a little yellow.

2. 

   Step2:Then pour in corn oil, high gluten flour and yeast. Start and flour procedure. About 15 minutes.

3. 

   Step3:Add the butter which is cut into granules. Mix with the noodles again for about 30 minutes. Remove the film.

4. 

   Step4:Take it out and knead it into a smooth dough. Cover it with a wet cloth. Ferment at room temperature about 2.5 times the size. It will take about an hour.

5. 

   Step5:The fermented dough is very elastic and has even small pores.

6. 

   Step6:Take out the dough and exhaust.

7. 

   Step7:Divide the dough into 9 parts. Each part is about 70g. Cover with plastic film and relax for 10 minutes.

8. 

   Step8:Shaping in turn. Take a small dough, roll it into a long tongue shape, fold it in half on both sides, and then roll it up from the bottom. You can also adjust other shapes according to your own preferences.

9. 

   Step9:Put it in the baking tray for the second fermentation. About 35 minutes. Leave a little space in the middle of the dough. I don't have a proper baking tray at home. My baking tray is a little big.

10. 

    Step10:The second fermentation is completed. Brush a layer of egg liquid (other than the material) on the surface. Sprinkle some black sesame seeds. Preheat the oven 180 degrees. Bake for about 25 minutes.

11. 

    Step11:Fresh. Super soft. Eat one while it's hot.