Step 1

Put high-gluten flour, yeast powder, sugar and salt into a mixing basin and mix well with eggs, add water and corn oil and mix with chopsticks to form a flocculent, then take it out and knead the dough back and forth on the countertop until the dough becomes uniform and not rough. Add black sesame seeds to the kneaded dough and knead roughly.

Step 2

Place in a sealable container, press the dough, cover and let at room temperature for 1 hour, then put it in the refrigerator to ferment overnight. The book says: If time permits, the dough made by refrigeration and fermentation at low temperature for 10~18 hours will taste better.

Step 3

Take out the refrigerated fermented dough and let it warm at room temperature for 1 hour. Then sprinkle a little bit of high-gluten flour on the operating table, put the dough on the dough and gently press the exhaust with your hands, divide it into equal amounts of 6 equal parts (or 12 equal parts), and shape them into a ball. Place mouth down into baking sheet.

Step 4

Cover with plastic wrap, carry out secondary fermentation at a temperature of 35°~40°, remove the plastic wrap after the dough reaches 2 times the size, and sift a little high-gluten flour on the surface. Preheat the oven to 205°C

Step 5

Use a sharp blade to make a deep cut in the middle. Then cut the butter into small strips and sandwich them into the cut lines. I really can’t cut a small hole with scissors

Step 6

Put it in the preheated oven and bake at 200° for 20 minutes. (The portion size should be halved a little shorter, about 12 minutes.) ）