1. Weigh the medium dough materials
2. Mix evenly and knead into a smooth dough, put it in the refrigerator at 0 to 5 degrees to ferment overnight
3. Weigh the main dough material, and the butter softens at room temperature
4. Tear the fermented medium dough into small pieces and add all the ingredients except butter in the main dough
5. Mix well and start to knead the dough, add butter that has been softened at room temperature when kneading until it does not stick to your hands
6. Continue to knead until you can pull out a large piece of film
7. Put it in a basin, cover with plastic wrap, and put it in a warm place to continue to ferment for half an hour
8. The fermented dough is ventilated and knead evenly, divided into four equal parts, covered with plastic wrap, and rested for 15 minutes
9. Take a loose piece of dough and roll it out into a rectangle
10. Spread two thirds of hawthorn jam
11. Roll up
12. Squeeze
13. Cut in half, leaving one end uncut
14. Twist it into a twist shape, pinch it tightly, and put it in a baking tray
15. Put it in a warm and humid place and ferment to double its size, brush with whole egg liquid and sprinkle with black sesame seeds
16. Put it in the preheated oven, middle level, upper and lower heat, 150 degrees, about 20 minutes until the surface is golden
17. I also made a pineapple jam~
