1. Knead all the ingredients except butter into a smooth dough, add small pieces of butter and knead until the expansion stage (that is, the thick film can be opened, and the cracks are jagged)
2. Put the dough in a warm and moist place to ferment to twice the size of the original dough~
3. Dip your fingers with flour to poke holes, and the fermentation will be successful without rebounding or collapsing~
4. Use a rolling pin to gently roll out the dough. Weigh out 38g for the 8-inch one and about 19g for the 6-inch one. Both sizes are divided into 10 equal parts. After rounding, put them into the corresponding size round mold~ (please first Do a good job of anti-sticking measures for the mold)
5. Ferment in a warm and humid place to double the size, brush a layer of egg liquid on the surface, and sprinkle with sesame seeds~
6. Put it in the middle and lower layer of the preheated oven, and bake at 170 degrees for about 20 minutes. The color is satisfactory and the tin foil is covered to prevent burnt~
7. Release the mold while it's hot after it's out of the oven~Start eating~
