1. Put egg liquid, yogurt, flour, salt and sugar diagonally in the bread bucket, put yeast in the middle, and start mixing for 20 minutes
2. Add butter and mix for 30 minutes
3. Ferment
4. After the exhaust is divided into 6 minutes, wake up for 15 minutes
5. Roll it out and spread the jam
6. Roll up, pinch the butt tightly, pinch both ends, ferment again
7. Brush the cooked bread dough with egg liquid and sprinkle with sesame seeds
8. Preheat the oven and bake at 180 degrees for about 12 minutes
Tips:Cover with tin foil when the color is severe. Flour absorbs water differently, don’t put yogurt in one go
