1. Add all the ingredients except olive oil into the bread bucket, start the kneading process for 20 minutes to the expansion stage (the dough can pull out the thick film)
2. After 20 minutes of kneading, add 5 grams of olive oil, and then start kneading for 25 minutes until the dough is completely kneaded (the dough can be pulled out of the thin glove film)
3. Take it out and put it in another container, cover with plastic wrap and ferment at room temperature to 2 times the size
4. The dough finger is inserted into a small hole and does not retract, indicating successful fermentation
5. Vent the dough, divide into 3 equal parts, cover with plastic wrap and relax for 15 minutes
6. Take a dough and roll it into an oval shape
7. Roll up the dough from right to left, roll it up and put it in a toast box, cover with plastic wrap, and ferment at room temperature
8. Brush the dough with egg mixture, sprinkle with black sesame seeds, put it into the lower layer of the preheated oven, and bake at 160 degrees for 40 minutes.
9. Put it out of the oven on a cooling rack, and put it in a fresh-keeping bag when it is placed at low temperature (it can be kept soft for a few days)
10. The internal organization is soft and delicate, with a lot of drawing
