Poolish: 250 grams of high-gluten flour, 160 grams of milk, 20 grams of protein, 2 grams of yeast

Main dough: 20 grams of protein, 1 gram of yeast, 15 grams of milk powder, 20 grams of butter, 5 grams of salt, 25 grams of cooked black sesame

Mix all the ingredients of the poolish, knead into a dough.

Ferment at room temperature for three hours, or at room temperature for one hour, and put it in the refrigerator for 12-18 hours.

After the poolish is fermented, the internal organization becomes a hornet's honeycomb.

Tear the poolish into small pieces, mix with the main dough except butter, salt, sesame, and other ingredients to form a rough film, then add salt and butter to form a glove film, and finally add cooked black sesame, mix well, and perform a round of proofing. 30 minutes, no need to double in size.

After the dough is fermented, deflate it, divide it into 3 equal parts, roll it into a ball, and let it rest for 15 minutes

Take a loose small dough and roll it out with the smooth side facing upwards, pat out the air bubbles at the edge, turn over and fold the two sides towards the middle and roll it out again, thin the bottom edge, roll it up from top to bottom, and put it into the mold with the mouth facing down, until it's double the size.

Toast box, oven 340F, bake for 26 minutes.