1. Weigh all the ingredients, except for the butter, pour into the inner tube of the bread machine.
2. Select the dough file and noodles.
3. After 0 minutes, put the butter in and continue to finish kneading the dough.
4. In the first fermentation, the dough is twice as large as the original, and the dough is gently squeezed to remove air bubbles.
5. Take out the dough and divide it into the required number of portions, knead it into a round shape, and leave it to ferment for 15 minutes.
6. The fermented dough is rounded again until the surface is smooth and there are no obvious wrinkles, and is discharged into a baking paper cup.
7. Carry out the final fermentation to about 2 times, about 35 minutes; after the fermentation is completed, take it out, brush a layer of egg liquid on the surface, and sprinkle with white sesame seeds.
8. Preheat the oven at 180 degrees, the middle and lower layers, for 15 minutes, and bake it until it is colored.
9. Chop the beef with a knife until it is fine and sticky.
10. Put the light soy sauce and fish sauce into the meat and stir until strong, then add sugar, salt, and black pepper, and stir evenly.
11. Put a little butter on the fire and turn to low heat. Put the separated beef fillings into balls, then press them into round cakes and put them in the pan for frying.
12. Cut the bread, put the fried meatloaf, pickled cucumber slices, cheese slices, and lettuce on top.
