1. 1. Mix all the ingredients in the dough except butter, and knead it into a smooth dough, add butter and knead to the expansion stage. (It is the state of the release film)
2. 2. Then put the dough in a basin, cover it with fresh-keeping, and leave it in a warm and moist place to ferment to twice its original size. Dip some flour with your fingers, poke a hole in the middle, and the fermentation is complete without rebounding or collapsing. (This weather is about 40 minutes or so, and the air conditioner is turned on in my house.)
3. 3. Gently roll out the fermented dough to exhaust air, weigh the total weight, and then divide it into 8 portions and round them.
4. 4. Knead the divided dough into a radish shape, then cover with plastic wrap and relax for 15 minutes.
5. 5. Roll out a triangle with a length of about 35 cm and a width of about 18 cm. You can also gently pull out the shape and flatten it out.
6. 6. Then gently roll up from the wide side.
7. 7. Put it in a baking tray and place it in a warm and humid place to ferment to 1.5 times its size.
8. 8. Beat the eggs, brush a layer of egg liquid on the bread, and sprinkle a little black sesame as a decoration.
9. 9. After the oven has been preheated, heat it up and down at 175 degrees for 16 minutes. Take out the baked bread in time and let it cool.
