I have done this meal many times, my son said that it is super soft, it is very suitable for use as a hamburger.
Put all the ingredients except butter into the chef's machine until smooth, add softened butter to the expansion stage. I spent a total of 15 minutes.
Round the kneaded dough, place it in a pot, cover the plastic wrap, and ferment it twice as large in a warm and humid place.
The fermented dough was taken out, the exhaust gas was crushed, divided into nine equal portions, spheronized, and relaxed for 15 minutes.
The loose dough is crushed, squirted, rounded, placed in an oiled baking pan, and fermented to twice the size.
Brush the surface of the fermented dough with a layer of egg liquid and sprinkle with black sesame seeds.
Put in a preheated oven at 180 degrees, medium layer, fire up and bake for 20 minutes.