1. Put milk, egg white (the egg yolk is left to brush the bread), salt, sugar, butter, flour, and yeast into the bread machine in sequence. My bread maker kneads the noodles for 38 minutes. After making the noodles, put them in the refrigerator together with the bread bucket and refrigerate them for 11-12 hours.
2. Take the bread bucket out of the refrigerator and wake up at room temperature for 20 minutes. After waking up, put it in the bread machine and press the dough to exhaust, about 3-5 minutes. Okay, now you can get plastic surgery. I have a round shape. The bakeware is covered with greased paper and the bread is laid out. I made 16 of them. Put a bowl of water at the bottom of the baking pan, and place the baking pan at 40 degrees above and below the oven for secondary fermentation.
3. After the second fermentation is complete, add a little water to the egg yolk and brush the bread, sprinkle with sesame seeds.
4. Preheat the oven at 180 degrees up and down for 3 minutes, and bake the middle layer of the baking tray for 20 minutes.
5. The small meal bun is cut open and smeared with homemade hawthorn sauce, which is no worse than the one made with high flour.
