1. In the post-oil method, put all the dough raw materials into the bread machine and knead it to the expansion stage, and put it into the container.
2. Fermented to 2-2.5 times larger.
3. Divide the fermented dough into 11 equal parts, cover with plastic wrap and relax for 15 minutes after rounding.
4. Roll out the loosened dough into a rectangular piece
5. Spread a layer of salted butter after turning it over.
6. Roll it up gently. Tightly close the mouth. (The original square is shaped like a horn.)
7. Put it in a mold and place it in a warm and humid place for secondary fermentation. (This time the fermentation temperature should not be too high, otherwise the sandwich butter will melt.)
8. The fermented dough is brushed with a layer of egg liquid and sprinkled with a little black sesame seeds (the original recipe is sprinkled with a proper amount of flaky sea salt, I don’t have this.)
9. Preheat the oven at 180 degrees for 15 minutes.
10. Finished picture
11. Finished picture
12. Finished picture
