1. Knead all the ingredients except butter and black sesame seeds into a smooth dough, add butter and knead until a large film is formed, then add cooked black sesame seeds and knead well.
2. Knead all the ingredients except butter and black sesame seeds into a smooth dough, add butter and knead until a large film is formed, and finally add black sesame seeds and knead well.
3. Ferment at room temperature to 2.5 times the size.
4. Fermented at room temperature to 2.5 times the size.
5. Take out the exhaust, divide into three parts and round.
6. Take out the exhaust, divide into 3 parts, knead and relax for 15 minutes.
7. Take a portion of the dough, roll it out into a long strip, thin the bottom edge, and roll it up from top to bottom.
8. Take a portion of the dough, roll it out into a long strip after venting, thin the bottom edge, and roll it up from top to bottom.
9. After the three portions of dough are rolled, put them in a toast mold and put them in a warm and moist place for second fermentation.
10. Make 3 doughs one by one and arrange them into the toast mold.
11. Ferment to 8 minutes full, cover it, and put it in a preheated 170 degree oven for 30 minutes.
12. Put it in a warm and humid place and ferment until it is 8 minutes full, cover it, put it in a preheated 170 degree oven, and heat the middle and lower floors for 30 minutes.
Tips:In winter, the dough will be more difficult to ferment. The bread machine I used for the first fermentation has its own fermentation function. For the second fermentation, I put the toast box on the grate of the steamer, the water in the pot is slightly heated, and then the pot is covered. Cover to ensure a certain temperature and humidity.
