1. After a procedure, add butter and salt and knead to complete the stage.
2. Cut a little dough and pull out a large, strong film by hand.
3. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
4. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5. After pressing the exhaust, the cutting round is loose.
6. Take a dough and roll it into an oval shape.
7. Turn it over and fold it sideways.
8. Fold in half and squeeze the seal tightly and rub a long strip (similar to the length of a sausage)
9. Put the sausage on top.
10. Roll it up along the way.
11. Put everything into the baking tray in turn, and cover the fresh-keeping bag for secondary fermentation.
12. Ferment well, brush the egg mixture and sprinkle with sesame seeds.
13. Preheat the oven in advance, 18-20 minutes for the middle layer at 170°C (time and temperature are for reference only)
14. Appreciate the finished product!
15. Seal and store after cooling.
