1. Weigh all materials
2. In the main ingredient, all ingredients except butter are mixed evenly, after kneading until it is not sticky, add the softened butter
3. Continue to knead until you can pull out a large piece of film
4. Put it in a pot and ferment to 2.5 times its size
5. Diced ham (I used QQ sausage)
6. Put pork floss in a bowl, add diced ham, and squeeze with salad dressing
7. Stir well
8. The fermented dough is ventilated and knead evenly, divided into 20 portions, rounded, covered with plastic wrap, and left to rest for 15 minutes
9. Take a dough, roll it out thin, put the pork floss and ham stuffing, wrap it, and be sure to pinch it tightly
10. Close the mouth down and place in the baking tray
11. Put it in a warm and humid place to ferment to double its size, brush with a layer of whole egg liquid, sprinkle with black sesame seeds
12. Put it in the preheated oven, middle level, upper and lower heat, 150 degrees, about 25 minutes
13. See if you have a sense of accomplishment~
