1. Mix all the ingredients except olive oil in the main ingredient, knead it into a smooth dough and then add olive oil until the film can be pulled out and fermented to more than doubled size.
2. Divide the fermented dough into approximately 70 grams each.
3. Relax for a full circle for twenty minutes.
4. Flatten the dough to exhaust, pull a nest with your fingers in the middle, and then make it even larger.
5. Put in the small intestines.
6. Ferment to double the size, brush with egg liquid, and sprinkle with white sesame seeds.
7. Preheat the oven at 175 degrees, the middle and upper layer, and it will be out in about 15 minutes.
Tips:1. When the dough cannot be used at a time, it can be used as old noodles and put in the refrigerator. It can be thawed the next time it is used. Adding old noodles to bread will make it softer.
2. Do not add milk all at once, increase or decrease according to the characteristics of your own flour.
