1. Put warm water, salt, sugar, high flour and yeast into the toaster in order, start the dough function, and stir until the dough is basically formed,
2. Add the softened butter, restart the dough function, start mixing, and make it twice as large. (about 1.5 hours);
3. Divide the dough into 6 equal parts, round the dough and put the wet towel on the back cover to relax for 10 minutes;
4. Roll the dough into a teardrop shape and spread it with Shanghai moss and meat pine;
5. From the bottom up, roll up the pastry covered with seaweed and meat pine, close up and put it in the baking tray covered with oil paper;
6. In order to accelerate dough fermentation, a basin of hot water can be built in the oven to keep warm and moisturize;
7. Ferment until the dough is twice the size, about 30 minutes, take out the bread and brush the yolk liquid.
8. Put in the preheated 180 degree oven, heat up and down, bake for 14-16 minutes, until the surface is scorched yellow.