Pistachio sauce buns

Cooking Instructions

1. Polish kind of material mix

   

2. Ferment twice as large at room temperature and refrigerate for 12 hours for later use

   

3. The main dough material is mixed with Polish seed to make a glove film

   

4. Ferment at room temperature twice as large

   

5. Cut out 20 small dough evenly and let loose for 20 minutes

   

6. Take a piece of dough, roll it out, turn it over, and fold both sides to the middle, with one end pointed

   

7. Roll it out

   

8. Rolled

   

9. The second shot is twice as large, and the surface is brushed with egg liquid, sticky sesame seeds

   

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14. Bake at 170 degrees on the top heat and 185 degrees for 20 minutes