1. Mix and knead the middle kind of ingredients, refrigerate and ferment for more than 17 hours, tear them into small pieces and use the main dough material to knead until a large film is formed, then add crushed black sesame seeds and knead well.
2. Divide into two parts, round and relax for 15 minutes.
3. Take a portion of the dough and roll it into an oval shape.
4. Turn it over and thin the bottom edge.
5. Roll up from top to bottom.
6. Make two and put them into the mold separately.
7. Finally, it is fermented to full molds and baked in a preheated oven. Fire up and down in the middle level, 180 degrees for 25 minutes.
Tips:The mold here is a 210g toast mold, the size is: 150×80×70cm
