1. Knead all ingredients except butter into a smooth dough, add small pieces of butter and knead until the expansion stage.
2. Ferment in a warm and moist place to double the size. Dip your fingers with flour to poke holes without rebounding or collapsing. Fermentation is complete.
3. Use a rolling pin to gently roll out the dough, about 19g into 10 equal parts, round and put into a 6-inch round mold
4. Ferment in a warm and humid place to double the size
5. Brush a layer of egg liquid on the surface, then sprinkle with sesame seeds
6. Put it in the middle and lower layer of the preheated oven, bake at 170°C for about 20 minutes, the color is satisfactory and the tin foil is covered
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