1. Add butter to the main ingredients in the cook machine, knead out a thick film; add butter, knead out the glove film
2. Ferment at 28℃ for 60min at a time, poke a hole in the flour with your fingers, and the fermentation is complete if it does not retract
3. Exhaust, divide into 8 dough evenly, relax for 15 minutes
4. Roll into a long strip, separated from the middle, and divided into two. Then cut the butter in the auxiliary ingredients into small pieces and put them in the baking dish
5. Mix the flour, white sesame and sugar in the auxiliary materials to make a crispy bottom, and stick the bottom of each dough to the crispy bottom
6. Secondary fermentation at 35°C for 40 minutes
7. Brush the surface with egg liquid after fermentation
8. Heat up to 160°C and lower to 180°C, bake for 22 minutes and immediately brush a layer of honey water on the surface, and you are done
Tips:After it is out of the oven, it must be unmolded and left to cool immediately, otherwise the bottom will not be crispy~
