1. Mix all the materials evenly, and knead out the film as shown in the figure with a chef machine.
2. Spheronized, with the mouth facing down. Cover with plastic wrap and ferment.
3. Fermented to the point where you poke holes with your fingers, the dough does not shrink or collapse.
4. Beat the dough flat with your hands to expel the air in the dough. Divide into even eight portions.
5. Separately roll the plastic wrap with the round lid to relax for 15 minutes.
6. Mix the white sesame seeds and sugar well and set aside.
7. Take the loose dough, flatten it and roll it into an oval shape.
8. Roll up from one end to the other, closing down. Do eight in turn.
9. Take one of them and cut it into two pieces from the middle.
10. The bottom is dipped in a mixture of sesame and sugar.
11. Brush the bottom of the baking pan with a little more oil. Arrange the bread dough evenly on the baking tray.
12. The bread is fermented until it rebounds slowly by lightly pressing with your fingers.
13. Bake at 190° for 25 minutes, and the surface color is satisfied with the coverable tin foil.
Delicious and beautiful buns!