Step 1

Put water, olive oil, sugar, yeast powder, high-gluten flour, and sea salt into the mixing bucket in order. Knead into a ball with a chef machine at low speed for 3 minutes, then knead a thick film for 5 minutes at medium speed, add black sesame seeds and flaxseed, and stir at low speed for 2 minutes. Ferment at room temperature of about 25°C for 1 hour. Put it in the refrigerator and ferment at low temperature overnight for about 10 hours.

Step 2

Take it out at room temperature for 1 hour and gently vent.

Step 3

Divide into 9 small doughs, each weighing about 50 grams, and ferment at 35°C for 1 hour.

Step 4

Sprinkle flour first and then cut, put 2 grams of butter on the cut, and preheat the oven to 200 ° C.

Step 5

Oven at 200°C and bake for 16 minutes.

Step 6

The room was filled with thick butter and a faint aroma of wheat. Two or three bites each, so delicious!