1. Pour milk and eggs into the bucket of the bread machine, then add sugar and salt, then add the powder, and finally add the yeast.
2. Start the bread maker kneading program and knead the dough until the surface is smooth.
3. Knead to the expansion stage, pull a little dough with your hands, and check the filming of the dough.
4. Basic fermentation to double the size.
5. Divide into 12 portions, spheronize, and relax for 10 minutes.
6. Take a portion of the dough and roll it out, about 20 cm long.
7. Roll up from top to bottom, continue to relax for 10 minutes, and then cut the dough from it.
8. Slightly flatten the cut dough with your hands.
9. Glue the dough cuts to the base mixture. (5 grams of white sugar, 10 grams of low-flour flour, 20 grams of white sesame seeds)
10. Spread butter on the baking tray and spread the dough on the baking tray.
11. Put it in a warm place for secondary fermentation, the temperature is 38-40 degrees, about 30 minutes.
12. 12. Preheat the oven at 220 degrees, put the dough into baking for 12 minutes, and take it out immediately after baking.
Tips:Be sure to put more oil in the baking pan, otherwise the bottom will not be crispy, and vegetable oil can also be used instead of butter.
