A small bread that bread lovers cannot miss, full of fragrance and extremely delicious!

First, prepare all the ingredients.

Put all ingredients except the butter into the food processor bowl.

Start the stand mixer, mix the ingredients at low speed, then gradually increase the speed to knead the dough until it reaches the windowpane stage.

Add butter softened to room temperature, slowly mix the butter with the dough at low speed, then gradually increase the speed and beat until a relatively firm film can be pulled out.

Gather smoothly and place into a fermentation box, ferment until it doubles in size.

Take out the fermented dough, degas it lightly, weigh and divide it into 6 equal portions, shape each into a round ball, and let them rest sealed for 15 minutes.

Take out a piece of rested dough and gently roll it into a rectangle.

Spread black sesame paste on two parts out of every fraction, about 5 grams.

Roll it up in the direction without the black sesame paste, and roll it tightly, otherwise it will fall apart when you cut it.

Let it rest for 5 minutes, press lightly, cut from the middle into two, leaving a small part at the top uncut.

A braid woven in two strands crossing left and right.

Pinch both ends together to form a ball, place it in the mold, and sprinkle some toasted white sesame seeds on the surface.

Put it into the oven set at 38 degrees for the second fermentation, for about 20-30 minutes, until the mold is just a little full.

Finally, place it in a preheated oven and bake at 180°C with both top and bottom heat for 20-25 minutes.