1. Put all the ingredients except butter into the bread machine, knead it into a smooth dough, add butter and knead until the film is formed.
2. The basic fermentation is 2 times larger.
3. Take out the exhaust, divide into 9 parts, spheronize and relax for 15 minutes.
4. Take a portion and roll it into an oval shape, put the pork floss on it, and thin the bottom edge.
5. Roll up from top to bottom, pinch both ends, and make 9 doughs in sequence.
6. Take 3 doughs, knead them and arrange them together.
7. Start braiding from the middle down.
8. After finishing one end, adjust the other and edit the other end.
9. Weave 3 braids one by one (I made one long and two short ones), and put them in a warm and humid place to ferment to double their size.
10. Brush a layer of whole egg mixture, sprinkle with shredded mozzarella cheese, diced ham and white sesame seeds, put in a preheated oven, and heat the middle layer up and down at 180 degrees for 15 minutes.
Tips:You can put pork floss in the middle, or leave it alone, just roll it up and make it grow.
