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1. All the ingredients of the Chinese species are mixed and kneaded into a dough.
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2. The kneaded medium-type dough is rounded and placed in a cooking bowl, covered with plastic wrap, and fermented at room temperature to double its size, and the dough has a honeycomb shape.
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3. Mix all the ingredients in the main dough except the butter with the medium species, and start the kneading program for 15 minutes. The kneaded state is initially expanded and the thick film can be pulled out.
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4. Add butter and continue kneading.
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5. Knead until fully expanded.
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6. Round the dough and cover it with a fresh-keeping bag to relax for 20 minutes.
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7. Then make the filling, cook the butter in the bowl, sugar and sesame powder all the ingredients with a spatula to form a ball.
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8. Divide the dough into 10 equal pieces.
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9. Press the dough to be thick in the middle and thin in the periphery, with an appropriate amount of black sesame on the size. This black sesame is not weighed. I dig it with a spoon. The amount of filling is according to personal preference.
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10. It is like squeezing a steamed bun, with the mouth facing down.
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11. All wrapped and coded on the mold.
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12. Put it into the oven and ferment to 1.5 times its size.
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13. Put it into the oven and heat up to 150 degrees and lower the heat to 160 degrees and bake for 18 minutes. Remove from the oven and move to the grill to let cool.
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14. Finished picture.
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15. Finished picture.
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16. Finished picture.
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Tips:The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please follow the temperature of your own oven. Adjustment).
