1. Put high-gluten flour, black sesame powder, bamboo charcoal powder, eggs, milk powder, sugar, light cream and water into the cooking bowl;
2. After stirring into a dough, put it in the refrigerator for 30 minutes;
3. After taking it out, add yeast and start kneading;
4. Knead until the dough can stretch a thicker film;
5. Add butter and salt to continue kneading;
6. Knead to the complete stage, the dough can be stretched out a relatively thin and flexible film;
7. Arrange the dough and place it in a warm place for the first fermentation;
8. When the dough grows twice as big, the first fermentation is over;
9. Take out the dough and let it rest for 20 minutes after exhausting;
10. Roll out the loose dough;
11. After turning it over, fold it from the left and right to the middle third of the position;
12. Roll it long with a rolling pin, and thin the bottom edge;
13. Roll up from top to bottom and put into toast box;
14. Put the mold into the oven, put in a plate of hot water, and carry out the second fermentation, which takes about 40 minutes;
15.
Put the mold into the preheated oven, set the temperature up and down to 180 degrees for 35 minutes;
16. After taking it out, put it on the drying net and let it cool;
17. Don't look at it as a dark dish, but the more you chew, the more fragrant it gets.
Tips:1. When the dough is fermented, you should observe the growing state of the dough according to your own home environment;
2. The baking time and temperature should be set according to your own oven;
3. The amount of liquid is related to the water absorption of flour and should be increased or decreased appropriately.
