Burger Vans ｜ Life THEATER: Recipes for useful cooking videos

Put water and dry yeast in a bowl and leave it for about 1 minute.
Put the eggs in a small bowl, add milk to a total of 120g, and mix.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Add melted yeast to a small bowl and mix.
Mix the contents of the bowl and mix with a rubber spatula until most of the powder is gone.

Once organized, knead by hand.
When the dough has a uniform moisture, roll it up.
Place in a bowl, wrap and let sit for 5 minutes.

Knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
Once the butter has been mixed to some extent, knead it by hand until it is no longer shiny.
With the image that the surface of the dough is smoothly rounded, roll the dough and put it in a closed container.

Refrigerate for at least 8 hours to ferment.
It suffices if the entire vertical and horizontal swells 1.5 to 2 times.

Sprinkle flour (outside the amount) on the table with strong flour and remove it from the closed container.
Dust the dough and cut into 6 equal parts.
Cut the dough in half from the front to the back, rotate it 90 degrees and work in the same way.
Close the stitches tightly and line them up on the top plate with the stitches facing down.
Lightly press the dough from above and use the back of a spoon to apply milk (outside the amount) to the surface of the dough.
Place black sesame in the middle of the dough.

Bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.