1. Put all the ingredients except butter in the mixing bucket
2. Use the chef's machine at level 1 to stir the dough into a dough, then use level 3 to knead until the dough can pull out a thicker film
3. Add softened butter
4. Level 1, stir until all the butter is absorbed, then continue to knead the dough at level 3 until a thin and strong film can be pulled out
5. Cover the kneaded dough with a lid or put it in a warm place to ferment (about 25-28 degrees)
6. Fermented to double size
7. The fermented dough is taken out and vented, and divided into 50 g small doughs, a total of 8 dough, leaving a larger dough, knead separately and relax for ten minutes
8. Take a large dough and roll it out into a circle, about 20 cm in diameter, about the same size as the bottom of an 8-inch cake mold
9. Put some butter on the sides and bottom of the 8-inch cake mold, and put a small bowl in the middle
10. Attach the rolled round dough to the small bowl
11. Put 8 small doughs evenly
12. Use a sharp blade or scissors to cut the dough on the small bowl by 8 knives, as shown in the picture
13. Flip the cut triangular dough pieces onto each small dough
14. Take out the small bowl and put it in a warm and humid place (about 35-38 degrees, humidity 75-80%, I put it in a self-made simple fermentation tank with a bowl of hot water) for the final fermentation, do not cover the container with plastic wrap
15. In the final fermented dough, there will be indentations and tension when touched by fingers.
16. Brush a thin layer of egg yolk water (one egg yolk + 1 tbsp water), sprinkle some white sesame seeds
17. Put it into the lower middle layer (the penultimate layer) of the preheated 180 degree oven, and bake for about 30-35 minutes. The dough is so good that the gap in the middle of the crown is a little small, which doesn't look like a crown.
18. However, because the dough is kneaded in place and the hair is good, the texture of the finished product is particularly soft, and it can be brushed.
19. Finished product
Tips:The baking temperature and time depend on the specific conditions of your own oven
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