Cooking Steps

1. 

   Step1:First mix and knead the materials other than butter to the expansion stage. Then add the softened butter. Continue kneading the dough. If the film as shown in the figure is better

2. 

   Step2:Put the dough into the basin and cover with plastic film for fermentation (it can be fermented in the oven in cold winter

3. 

   Step3:It's fermented. It's twice the size of the original dough. And it's made of flour. It doesn't shrink or sink. There's a sweet smell that is fermented

4. 

   Step4:The fermented dough exhausts the air, that is, the holes in the dough are squeezed out, the air is exhausted, and the fresh-keeping film is covered to relax for 20 minutes

5. 

   Step5:Loose dough. Divide into equal sizes.

6. 

   Step6:Rub the long stick, dip it in the scallion and wrap it around the sausag

7. 

   Step7:Wrap as shown in the figure

8. 

   Step8:Continue to ferment ~ I still chose the oven to ferment, because it's really difficult to ferment at room temperature in winter. It's still about twice the size of fermentation.

9. 

   Step9:The fermented dough obviously shows a lot of fat - brush the egg liquid and sprinkle sesame seeds.

10. 

    Step10:After the oven is preheated, 180 ℃ for 15 minutes ~ (the oven has a different temper. Pay attention to the color of the bread

11. 

    Step11:Finished starts to eat.

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin