1. Mix the ingredients except the butter and knead into a dough.
2. Add butter.
3. Knead into a smooth dough.
4. Basic fermentation for 50 minutes, roll out into a rectangle (my panel is small, divided into two portions), and brush the surface with egg white liquid.
5. Sprinkle black and white sesame seeds on top.
6. Cut into strips with a width of about 1cm, pinch both ends to stretch it slightly, twist it a few times to form a twist, arrange it into a baking tray, and stick both ends on the baking tray.
7. Put it in a preheated oven, 180 degrees for 20-25 minutes (Mr. Meng's oven is too advanced, you can separate the upper and lower heat temperature, my general is more general).
8. The color on the surface can be changed to golden.
Tips:1. Common flour used for all flour, total 200g.
2. I added 120g, adjust it according to the water absorption of the flour.
3. I don’t have the Parmesan cheese powder that Ms. Meng used, so replace it with cheese powder.
