1. Now mix the materials of the medium kind of dough
2. Then knead it into a smooth dough without kneading out the film, it is smooth, then refrigerate and ferment for about 17 hours
3. The fermented medium and main dough other materials except butter are placed in the cook machine and then smooth dough
4. Add butter and continue to knead to the complete stage
5. Kneaded dough
6. Cover with plastic wrap and let for 30 minutes
7. The proofed dough is slightly vented, divided into 5 equal parts, and knead and relax for 15 minutes
8. Take a loose dough and let it out slightly
9. Use a rolling pin to roll it into a tongue shape
10. Send the sausage in the middle and use it twice to cut out a few pieces
11. And then wrap the sausages on top of each other
12. Put them into the mold one by one
13. Carry out the second fermentation, preheat the oven at 170 degrees, and the fermentation is basically full.
14. Brush the surface with egg wash, sprinkle with appropriate amount of white sesame seeds
15. Put it in the oven, 170 degrees for 25 minutes, and cover with tin foil immediately after coloring
16. After being out of the oven, immediately prop up the mold and air it to room temperature for storage
17. Finished product
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Finished product
24. Finished product
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