1. Add 250g of high-gluten flour to 120ml of milk, 3g of yeast, egg liquid, 3g of salt, and 50g of fine sugar, mix well, and then knead to the expansion stage. Put the kneaded dough into a bowl, cover with plastic wrap, and leave to ferment in a warm place. 2 times larger
2. Take out the dough and knead slightly to expel excess air, knead into long strips, divide into 8 equal parts, knead round, then cover with plastic wrap and let it rest for 15 minutes
3. Add 10g of low-gluten flour, 5g of cooked white sesame seeds, 8g of fine sugar, and a little corn oil, and mix it evenly into a coarse grain shape to make a crispy bottom material
4. Take out the loose dough, squeeze it with your hands in turn, roll it into a tongue shape, roll it up from one end, and cut it in half
5. Dip the bottom of the dough with clean water first, then dip the crispy bottom material
6. Brush the baking tray with corn oil, lay the dough evenly, and leave it in a warm place to ferment to 2-3 times the size
7. Brush the surface of the fermented dough with egg liquid, sprinkle with an appropriate amount of cooked white sesame seeds, and bake for 20-25 minutes in a preheated oven at 180℃ until the surface is colored and the bottom is crispy
8. Take it out and brush with honey water immediately, let it cool for a while and enjoy
