How to make yogurt buns (oil-free version)

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  1. Put high-gluten flour, yogurt, egg liquid, high-sugar-tolerant yeast, salt and sugar in a basin and stir with chopsticks, then knead on the board

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  2.Search for a film that can pull out the entire piece (you do not need to search for the film status to make small bread) )

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  3.Put it in a basin to ferment until doubled in size

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  4. After the fermented dough is deflated, it is divided into 16 small doughs of the same size and rounded.Cover with plastic wrap and let stand for a quarter of an hour

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  5. Let the dough rest Deflate the air into a round shape and place it in a baking pan in a warm place to ferment until doubled in size (I use a 12-inch pizza pan)

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  6.The small doughs that have been fermented twice are all round and round

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  7. Brush the surface with egg wash and sprinkle with white sesame seeds

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  8.Preheat the oven to 165 degrees for 20 minutes on the middle rack and the soft and delicious buns will be ready