1.
Put the ingredients in the order of liquid first, powder second, salt and butter later. Knead the dough directly with chopsticks first, avoid flying powder, use softened butter.
2.
I kneaded it for about 31 minutes, until the film came out.
3. The kneaded dough is rounded, greased in a bowl, and kept in the refrigerator to ferment until it is twice as large, and ferment for about 12-17 hours.
4.
Once the dough has been made, let it ventilate gently, and divide it equally into 6 or 8 portions. Round, cover with plastic wrap and relax for 15 minutes.
Roll out the loose dough, press out the bubbles, turn it over, thin the bottom edge, and roll it up from top to bottom.
5.
Pinch your mouth tightly.
6.
Pour white sesame seeds on a plate, spray a layer of water on the surface of the bread dough, and dip a layer of white sesame seeds.
7.
Put it in a paper tray, or mold or directly on the baking tray. After all the shaping is done, perform a second shot and ferment to double the size.
8. Preheat the oven in advance, the middle level, 180 degrees for about 20-22 minutes. Six are just right.
9. A piece of dough is about 80 grams and it's chubby.
