1. All the main ingredients except butter are mixed
2. After kneading the belt to the expansion stage, it is possible to pull out an imperfect film.
3. Add the softened butter and continue to knead the belt to the complete stage, that is, you can pull out the opaque and transparent glove film.
4. Dough up and fermented
5. Fermentation is twice as big, and the fermentation is completed without rebounding or collapsing with a finger poke
6. Divide into six parts, cover and let stand for ten minutes.
7. Take a dough and divide it into three equal parts
8. Rubbing into long strips
9. Cross the two from the beginning and put a noodle in the middle
10. Braided. Pinch both ends and press underneath to shape it.
11. Put in the baking tray and cover to ferment
12. Fermented to double size
13. Brush egg liquid, sprinkle white sesame seeds, melon seeds
14. Preheat the oven at 180 degrees for 15 minutes.
Tips:Don't use up the eggs at once, leave some egg liquid waiting for the noodles to be brushed. The amount of milk is related to the size of eggs and the water absorption of flour, so if the water absorption of flour is strong, you need to add more milk in batches
