1. Pour milk into the container, add eggs, sugar, salt and yeast powder and mix well
2. Add high-gluten flour and form a dough
3. Cut butter into cubes and soften at room temperature
4. After kneading the dough, add butter
5. Continue to knead the dough and knead out the glove mask (I kneaded for about 45 minutes)
6. Put the dough in a container, cover with plastic wrap and leave to ferment in a warm place
7. After the dough is fermented, knead it to exhaust air and roll it into a rectangular shape
8. Spread a layer of baking paper on the baking tray, put the dough into the baking tray, and shape it slightly. Pierce some holes with a fork and put it in a warm place for secondary fermentation
9. Wash the shallots, as long as the green onion leaves, cut into sections. One egg yolk, some sesame seeds
10. Preheat the oven up and down at 180 degrees, brush a layer of egg yolk liquid on the fermented noodles, sprinkle with chopped green onion and sesame seeds, press lightly
11. Bake for about 12 minutes
12. Take out the baked bread and cover it with plastic wrap (this will ensure the humidity of the bread crust
13. Let cool and slice, then
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