Sesame Crispy Bottom Honey Bun

First, separate about 10 grams of egg white and brush it on the surface for later use.

About 45 grams of whole egg remaining, pour it into the flour.

Stir all the ingredients with chopsticks, except for the butter and sesame.

Stir until it becomes flaky, then start kneading the dough.

After the dough becomes smoother, add the butter and continue kneading.

Knead until small thin films can be pulled out.

Cover and let it ferment in a warm place until it doubles in size.

Knead the fermented dough to remove the air and divide it evenly into eight portions.

Shape into balls separately, cover, and let rest for 10 minutes.

Spread 15 grams of butter on the bottom of a square inch baking pan.

Roll the small dough into a long oval shape, about 23 centimeters in length.

Fold towards the middle, leaving no gaps.

Roll up from one end.

Pinch the closure tightly.

Cut it into two pieces from the middle with a knife.

Dip the slices in sesame seeds and place them on a baking tray.

Ferment for about 40 minutes the second time.

Brush the surface with the egg white that was just set aside.

Sprinkle a little sesame on top.

Preheat the oven to 160 degrees, place in the middle layer, use both upper and lower heat, and bake for about 20 minutes.

After baking, take it out and turn it upside down to cool for a while.

Flip it over and let it cool~

Inside, there is the stringiness and softness of toast bread.

It's only fun when eating in a row~