1. Sweet potato stuffing method: Steamed sweet potatoes, flattened with a spoon, added with butter, corn starch and raisins, mixed well and wrapped into balls.

If you like sweets, you can add some sugar.

3. Knead all China raw materials into dough and refrigerate for fermentation 17 hours.

4. Tear the seeds into small pieces, add materials other than butter and knead into dough, add butter and stir until smooth and thin.

5. Cover with plastic wrap and ferment in a warm place for 30 minutes. Divide into 8 portions, each about 63g. Roll it up, cover it with plastic wrap and relax 15 minutes.

6. Loose dough is squeezed, vented and turned over. Wrap the sweet potato stuffing and tighten the interface with the tiger's mouth. Flatten

7. Put the dough into the baking tray and cut out 6 holes evenly with scissors. Put a bowl of hot water in the oven for the final fermentation. Ferment for about 30 minutes.

8. After the final fermentation, brush the egg liquid on the surface. Wet the surface with a rolling pin first, and then use black sesame seeds to press on the bread.

9. Put it into the oven preheated to 170℃, and put it in the middle layer, and fire it up and down for about 18 minutes.