1. Put all the ingredients in the main ingredients except butter into the bread bucket;
2. Add softened butter 15 minutes after starting the kneading program;
3. Start the kneading procedure again for 15 minutes, and knead to the fully extended stage;
4. Round into the basin;
5. Cover with plastic wrap and leave it in a warm place to ferment to twice its size (finger sticks with flour and inserts into the dough hole without shrinking or shrinking quickly);
6.
During the fermentation process, melt the butter in the auxiliary materials of the filling and heat insulation water, add powdered sugar and black sesame paste and mix well;
(It's a bit thinner just after making it, it will solidify after a while)
(If it is too thin, you can put it in a piping bag and squeeze it onto the dough, it will be easier to handle)
7. The fermented dough is taken out and pressed and divided into four equal parts, rounded, and covered with plastic wrap to relax for 15 minutes;
8. The loosened dough is lightly rolled into a rectangular shape;
9. Roll up loose from top to bottom, cover with plastic wrap and relax for 15 minutes;
10. The loose dough is rolled out along the length and rotated 90 degrees horizontally, and the bottom edge is slightly thinned;
11. Put black tahini sauce on the upper part;
12. Roll up from top to bottom, leaving a little space in the lower part;
13. Flip up the lower part to wrap the upper interface, and pinch the mouth tightly;
14. Wrap the stuffing and roll it a few times with the mouth facing down, and make four in turn;
15. Rub long one by one, gently rubbing, be careful to leak the stuffing;
16. Each group of 2 pieces, weave into 2 strands of twist braids;
17. Make two in turn and place them on a baking tray lined with greased paper;
18. Put it in the oven (put a bowl of hot water) to ferment to double the size;
19. Brush the surface with egg liquid, sprinkle with sesame seeds, put it in the middle layer of the oven preheated at 180 degrees, and bake for about 15 minutes;
Tips:1. The water absorption of different flour is different, and the amount of liquid is adjusted by itself;
2. The filling is made ahead of time, it may be a bit thin after finishing, and it will solidify after drying;
3. Knead gently when rolling, do not smear the filling to the edge, it is inconvenient to stick tightly;
4. For different ovens, the time and temperature can be adjusted automatically.
