1. Pour all the ingredients for the desalted butter into the bread bucket. Use chopsticks to stir the flour in the bread bucket to prevent the flour from flying everywhere.
2. After a procedure, add butter and salt and continue to stir.
3. Knead until almost complete, add black sesame seeds for the last 3-5 minutes and knead well.
4. The kneaded dough can pull out a non-breakable film.
5. The fermented dough does not shrink (or slightly shrinks) when the fingers are soaked in powder, and it does not collapse (the collapse is too late)
6. Take a look at the dough.
7. After pressing and exhausting, divide 3 pieces of 168g dough, cover with fresh-keeping bag and let it relax for 5-10 minutes.
8. Take a dough and roll it into a beef tongue shape.
9. Roll up from top to bottom, cover with a fresh-keeping bag and relax for 10-15 minutes.
10. Roll it out again to grow a beef tongue shape.
11. Roll up from top to bottom, pinch tightly at the interface.
12. Put the toast box with the mouth down (first put on both sides and then in the middle) and ferment at 35-38 degrees, 8-9 minutes full.
13. After the fermented dough, gently press the surface of the dough with your fingers to slowly rebound.
14. Gently brush a layer of eggs and put them in the preheated oven at 150℃ for 35-40 minutes (temperature and time are for reference only)
15. After 10 minutes, it is highly frozen and a little colored, so it can be baked with tin foil.
16. Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
17. Ripped.
18. Look at the internal organization.
19. After cutting it overnight, I feel that the bread knife is also very important!
