1. All the main bread ingredients except butter are put into the basin
2. Use chopsticks to stir into a dough, then cover with plastic wrap and let stand for 20 minutes
3. Take the dough out of the basin, place it on the table, knead it into a slightly smooth dough, add softened butter
4. Knead it into this thin, large piece, and poke a big hole with neat and round edges.
5. Round the dough, put it in a basin, cover it with plastic wrap, and perform basic fermentation
6. When the dough is 2.5 times its original size, dip your fingers in the flour and poke holes in the top without collapsing or shrinking
7. Place the dough on the table, weigh it and divide it into two equal parts, round them separately, cover with plastic wrap, and relax for 10 minutes
8. Take one of the dough and roll it into a round piece with a slightly smaller diameter at the bottom of a 9-inch baking pan
9. Put the dough into a 9-inch non-stick baking pan, and spread a layer of strawberry jam evenly on it
10. Roll out the other dough into a 9-inch bakeware-size dough sheet, and cover it on top of the first sheet, pinch the edges tightly
11. In the middle of the cake, use a circular mold to gently press out the flower core, and then use scissors to cut out uniform flower strips from the outside to the inside, twist each strip in the same direction twice to form a natural pattern
12. Twist all the strips well, then cover them with plastic wrap, and place them in a warm and humid place for secondary fermentation
13. When it is twice as big, brush the surface with egg wash and sprinkle with some white sesame seeds
14. Put it into the middle layer of the preheated oven, 180 degrees, up and down, about 20 minutes
15. When the time is up, put it out of the oven, pour it out from the baking tray, let it cool down on the drying rack and eat it, or store it in a bag
16. Good organization
