How to make crispy bottom buns

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  1.Take the above ingredients, except the bottom ingredients, mix and knead until a film forms.Ferment until it doubles in size.If the flour sticks to your fingers and the dough does not rise, it means it is fermented (if you want the dough to come out faster, you can knead it with warm milk)

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  2. Divide the dough into eight parts, cover with plastic wrap and let it rest for ten minutes Minutes

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  3. Roll out the dough into a ox tongue shape, roll it up and cut it in half

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  4. Mix the bottom ingredients, take the dough and add a little water and then add the bottom ingredients

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  5.Brush the baking sheet with oil and place the dough into the baking sheet

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  6.Finally ferment until doubled in size, put warm water in the oven for half an hour.

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  7.Spray the dough with water and sprinkle with a little sesame seeds

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  8. Put it in the oven and heat it up and down at 180℃ for 25 minutes.After it comes out of the oven, brush it with honey water.If you like it crispier, you can Fry it in a pan with some oil to make it more fragrant.