1. Put all the ingredients except butter into the bread bucket, put the yeast in the middle of the flour and start the kneading program.
2. Knead the dough for 15 minutes, add butter, and knead for another 15 minutes to complete the dough.
3. Continue to ferment in the bread bucket to double the size.
4. Sprinkle flour on the kneading mat, and press the dough on the kneading mat.
5. Divide into 6 equal parts.
6. Knead and cover to wake up for 15 minutes.
7. Take a dough and roll it out, put the meat floss on it, roll it up and pinch it tightly.
8. Press flat with the mouth down, roll up all the dough, and place it on a non-stick baking sheet.
9. Put the baking tray in the oven to ferment until it becomes noticeably fatter.
10. Brush the dough with a thin layer of whole egg liquid, sprinkle a layer of shredded mozzarella cheese on the surface, and sprinkle some chopped green onions.
11. Preheat the oven, the upper and lower pipes are 180 degrees, about 20 minutes, and the tin foil is covered in time for coloring.
12. The bread is out of the oven, demoulded, and placed on a grid rack to cool until hand-warmed in a bag for storage.
Tips:1. The temperature and time of the oven can be adjusted flexibly according to the own oven.
2. Finely chop the green onion.
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