All materials except butter and invagination are poured into the chef's machine and kneaded to the expansion stage, and then softened butter is added and kneaded to a complete state. The dough is rounded, put into a pot, covered with plastic wrap and fermented at room temperature.

The dough is fermented to twice its size.

Take out the fermented dough and exhaust it, and divide it into 6 equal parts. After each small portion is rounded, cover it with plastic wrap to wake it up 15 minutes and watch the dough swell.

Indentation occurs when the dough is proofed. Take a bowl and pour in the floss, white sesame seeds and chopped seaweed. Add appropriate amount of mayonnaise and stir well. Don't use too much mayonnaise, just stick the floss together a little. Then divide the filling into 6 small portions.

After the dough is proofed, take a portion and roll it into a flat circle with a small portion of fluffy stuffing in the middle.

First pinch diagonally (up and down), then diagonally (left and right).

Then tighten it in the middle with a tiger's mouth, wrap it in floss and slowly turn around and close your mouth.

Repeat the above two steps to wrap the remaining 5 portions of dough and stuffing. Put it down when you're done. Put it in the oven for the second time and put a bowl of warm water in it at the same time. The fermentation temperature is controlled at 35 degrees.

Secondary fermentation to the size of 1.5 times, spraying water on the surface, and putting a coriander leaf. Preheat the oven to 190 degrees.

Cover the dough with a piece of oiled paper, then put a baking tray, gently press it (not too hard, or it will turn into pie) and put it in the middle and lower layer of the oven, and bake for about 20 minutes.

Soft and delicious bread is out!