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Dissolve the yeast in the water, fully mix the other ingredients except butter, pour the yeast water, and knead it into a dough. After kneading to a certain extent, stretch the dough. If it is thinner, holes will be pulled out. At this time, butter can be added.

Add butter. The dough will be a little unrecognizable at first, but be sure to keep kneading. Slowly, the butter will be absorbed by the dough. Keep kneading until the expansion stage, pull the dough apart, and there will be a very tough film that is not easy to break. When you poke it with your hands, there will be smooth round holes. That is the complete stage, and the dough is kneaded successfully.

Cover with plastic wrap and ferment in a closed environment until 2 to 2.5 times.

Dip your finger in flour and poke it. If the finger hole does not shrink back, it means the fermentation is done.

Knead the air out of the dough, roll it into a ball, cover it with plastic wrap, and let it rise at room temperature for 15 minutes.

Roll the dough into an oval. The width of the oval should be the same as the length of the toast mold. After rolling out, turn the dough over so that the side that was originally on the bottom faces up.

Roll up from top to bottom.

Roll into long strips.

Put into toast mold.

Put a cup of water at about 40 degrees in the oven, and put the toast mold into the oven for fermentation. You can change the water halfway to speed up the fermentation.

Ferment until nine minutes full.

Brush the surface with egg wash and sprinkle some sesame seeds.

Put it in the preheated oven at 160 degrees, with upper and lower heat, middle and lower layers, and bake for 30 minutes.

Unmold while hot, place on a wire rack to cool completely, and slice into slices.

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