Practice: 1. Put them into the bread machine in sequence and knead the dough for the first time. After the first kneading, add 2 grams of butter and wait for the second kneading;

2. after the second kneading, take out the bread bucket and turn off the power of the bread machine. Cover the bread barrel with plastic wrap, ferment at room temperature (about 18 degrees) for about 4 minutes, take out the dough, divide it into several pieces, put it on the chopping board, cover it with plastic wrap and wake it for about 15 minutes (you can also put it in the cold storage layer of the refrigerator and relax it for half an hour, which is better and easier to set when shaping);

3. shaping into the required shape, and carrying out secondary fermentation until the volume of the green body is about 2-2.5 times larger;

then take a little out, make it into the size of dumpling skin with a crutch, and wrap it with steamed stuffed bun.

Then make the bread into water drops by hand, cut out some small thorns with clean scissors, use sesame seeds as

eyes, and put them in the steamer.

Note that I made a steamed bun. If you need to make it bigger, you can make the dumpling skin bigger.