1. Prepare the materials.
2. Make the soup first, add 20 grams of bread flour to 20 grams, mix well and let cool for use.
3. Mix all the ingredients except butter and black sesame seeds.
4. Knead into a smooth dough.
5. Add butter and continue to knead until expanded, then add black sesame seeds and knead well.
6. Leave it in a warm place for a fermentation.
7. After the first fermentation, the exhaust gas relaxes for 15 minutes.
8. Roll out the loosened dough into a rectangular dough sheet.
9. Put sweet potato filling on 2/3 of the dough.
10. Fold 1/3 of the dough without filling in the middle.
11. Fold in three and put in the refrigerator for 20 minutes.
12. Roll out the frozen dough again.
13. Cut into strips with a knife.
14. Use both hands to twist in the opposite direction to form a twist.
15. Put it into the baking tray for secondary fermentation.
16. Brush with egg liquid after the second fermentation.
17. Put it into the preheated oven at 180 degrees, the upper and lower heat, the middle layer, and bake for about 15 minutes.
18. Let cool after baking.
Tips:Tips: The soup will be lost, so make a little more. The amount of milk can be adjusted according to the water absorption of the flour. The filling can also be replaced with other fillings that you like.
