1. Remove the butter and all the ingredients are liquid and then the powder is mixed evenly, knead it into a smooth state and add the butter that has softened at room temperature
2. Continue to knead to the complete stage, you can pull out a stronger transparent film
3. I usually leave it in a bread bucket for fermentation. The fermented dough will increase twice as much, and it will not rebound quickly when pressed down with my fingers.
4. Take out the dough and vent it, divide it evenly into 8 small doughs, place the dough on the chopping board, and roll the dough into a ball with your hands. Cover with plastic wrap and relax for 15 minutes
5. Take 15 grams of butter and spread evenly on the bottom of the pan, set aside
6. Take a round dough and roll the dough into an oval shape 23cm long with an exhaust rolling pin. Use a scraper to scoop up the dough with your right hand and turn the dough over with your left hand
7. Fold the left and right sides of the dough in half toward the middle without leaving a gap in the middle
8. Thin the bottom of the dough with your fingers, and then roll up the dough from top to bottom
9. Use a scraper to cut the noodle rolls in half from the middle
10. Take a small bowl of black sesame sesame seeds, and stick the black sesame seeds on the bottom of the dough
11. Arrange the dough rolls neatly in the baking tray. Cover with plastic wrap and place in a warm place for the second fermentation
12. When the dough has risen to twice its size, use a brush to apply a layer of protein solution on the surface. Preheat the oven at 160°C and heat up and down at 160°C. Place the middle layer on the baking tray and bake for 25 minutes.
