1. Add 70 grams of water to soak the wolfberry for 1 hour, and then mix it with water into a puree with a food processor.
2. Mashed wolfberry puree
3. Put all the ingredients except butter in the mixing bowl
4. Slowly beat into a dough, medium speed into a smooth dough
5. Add the butter and beat slowly until fully absorbed, and beat at a medium speed for the expansion stage.
6. The whipped dough is smooth and elastic
7. Put it in a basin and ferment to 2-2.5 times larger.
8. Fermented dough
9. Weigh and divide 9 points
10. Round and place in the baking tray to relax for 10 minutes
11. Gently press the dough into a round cake shape, and cut out 6 openings on the edge of the dough with scissors for the final fermentation.
12. Coat the surface of the fermented dough with egg liquid, then use a rolling pin to dip one end of the egg liquid and then black sesame seeds, and press it in the fermented dough.
13. Decorated dough, preheat the oven
14. Oven at 170 degrees for 20 minutes
