1. Prepare the required ingredients and weigh them;
2. Put the milk + eggs in the basin
3. White shark bread powder + milk powder + white sugar + high-sugar-tolerant yeast are put into the kneading tank of the chef's machine in sequence, and after mixing at low speed, turn to high speed to knead out a thick film
4. Put in the softened butter and salt and continue to knead the dough
5. To the state where the glove membrane can be pulled out
6. Put the dough in the basin and cover with plastic wrap
7. Prove at room temperature until the dough is about twice as big
8. Take out the dough and divide it into 8 parts, round the dough and let it rise for about 10 minutes
9. To make a crispy bottom, mix the white shark cake powder + white sugar + white sesame seeds, and mix well.
10. Take a portion of the dough, roll it out into a tongue shape, and slightly thin the bottom
11. Then roll up from top to bottom
12. Everything is two from the middle, squeeze tightly at the closing
13. Dip water on the incision, and then dip the fragile bottom material
14. Apply appropriate amount of cooking oil to the square mold, put all the finished dough into it
15. Then ferment to about twice as big, and brush a little egg yolk on the surface
16. Preheat the oven up and down at 180 degrees in advance, put it in the middle and bottom of the oven, bake for about 30 minutes, and cover with tin foil in time when the color is satisfied.
17. Take out the baked buns and brush with a little honey immediately
Tips:When rolling the roll, be careful not to roll it too wide, otherwise the roll is easy to "stagger" when it is fermented
I use raw sesame seeds for the crispy bottom material. If I use cooked sesame seeds, the color will be very dark;
When applying edible oil in the mold, you can put more appropriately, so that the crisp bottom effect will be better.
