1. Pre-squeezed spinach juice
2. Put the ingredients other than the butter in the bread bucket in the order of liquid first and then solid. Put salt and sugar on the opposite corner, dig a hole in the flour, and put yeast in to avoid direct contact with salt and sugar. Choose a dough-making program
3. Put butter after a kneading program ends, and then start a kneading program
4. Knead the dough to pull out the glove film
5. Take out the plastic wrap in the lid of the basin and ferment in a warm place to 2 times the size
6. Press and knead fully on the chopping board, divide into 9 parts, knead and relax for 10 minutes
7. Take a small dough and roll it into round noodles, put in the pork floss
8. Wrap it and close it down
9. Roll into an oval shape
10. 1/3 folded towards the middle
11. The other side 1/3 is also folded in the middle
12. Cut in the middle
13. Pass the tip through the incision and fold it in a circle
14. When done, put it on the baking tray, put it in the oven for second fermentation, and put a bowl of hot water underneath. (Part of the meat floss meal bun)
15. The fermented bread embryo, I put it too squeezed
16. Brush with a layer of whole egg liquid and sprinkle with sesame seeds
17. Put it in the preheated oven, heat up and down at 165 degrees, 25 minutes
18. Baked bread
19. It was fragrant and soft, too tempting, I ate one without waiting for it to cool down
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