Step 1

Except for salt and black sesame seeds, all other ingredients are put into the mixing bucket, and the chef machine mixes for about 2 minutes on the 2nd gear, and about 8 minutes on the 4th and 5th gears.

Step 2

Knead out a coarse jagged film.

Step 3

Add 3 grams of salt and an appropriate amount of black sesame seeds, mix well in 2 levels, about 3 minutes.

Step 4

The surface of the kneaded dough is smooth, sorted out and put into a container, covered with plastic wrap and fermented at room temperature for 1 hour, then put in the refrigerator for refrigeration, and fermented at low temperature for about 16 hours

Step 5

This is the dough after being taken out of the refrigerator and fermented at low temperature.

Step 6

The inside of the dough is brushed honeycomb and fluffy and soft.

Step 7

Divided into 8 servings evenly, each serving is about 55 grams.

Step 8

Vent, knead and place in a baking dish. If it is a regular baking sheet, sprinkle some flour on the baking sheet. Put it in the oven and turn on the hair surface mode, 40 degrees for 25 minutes

Step 9

Sprinkle some high-gluten flour on the surface of the dough after the second hair

Step 10

Make a cut on top of the dough with a sharp blade, slightly deeper, and place the cut butter strips on the cuts.

Step 11

Put in a preheated oven and bake at 200 degrees for 15-18 minutes.

Step 12

Out of the oven and place on the grill to cool. I like darker colors, which are charred on the outside and tender on the inside, and can make a sound with my hands.

Step 13

finished product