1. Ingredients: 250g high-gluten flour, 45g egg liquid, 30g fine sugar, 3g salt, 3g yeast, 125g milk, 25g butter, 80g meat floss, 60g salad dressing grams, an appropriate amount of egg liquid, and an appropriate amount of black sesame seeds;
2. Pour the meat floss and salad dressing into a bowl, stir evenly, and set aside;
3. Combine all ingredients except butter. Pour the dough ingredients into the bread bucket, then put the bucket into the bread machine and fix it, start the "dough" program, which includes two stages of kneading + fermentation. The default duration is 1:40;
4. Program 15 minutes after the start, add butter softened at room temperature;
5. After kneading the dough, the program automatically enters the fermentation stage;
6. When the program ends and fermentation is completed, take it out and ferment. Knead the dough evenly and deflate it, divide it into 12 parts, roll each into a ball and let it rest for 15 minutes;
7. Take a piece of relaxed dough and roll it into an oval, turn it over and arrange it into a rectangle, and put the long bottom into a rectangle. Press the edge thinly;
8. Evenly spread a layer of processed pork floss, paying attention to leaving a blank space at the thinned bottom edge;
9. Roll up from top to bottom, And pinch the seal tightly, cut the dough in half lengthwise, be careful not to cut it completely, leave one end connected, twist the two halves separately, roll them together, pinch the ends tightly, then twist them into a ball, and Knead the two ends together at the bottom, and follow the above method to process the other dough;
10. Place the dough in a baking pan, place it in a warm and moist place for secondary fermentation, and make the surface even. Brush with a layer of egg wash, sprinkle with appropriate amount of black sesame seeds for decoration, and place in the middle and lower layers of the preheated oven at 180 degrees for about 25 minutes;
11. Unmold immediately after taking it out of the oven, let it cool and store it in a sealed container That’s it.