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1.
Pour refrigerated or room temperature milk into the bucket of the bread machine or cook machine, and pour the yeast powder.
2.
After covering the surface of the liquid with high-gluten flour, add sugar and salt.
3.
Add eggs and corn oil to the surface to start the kneading process.
4.
After completing a kneading procedure (about 30 minutes), take it out.
5.
Dump into a dough, put it in a pot, cover it, and ferment at room temperature.
6.
After about 70 minutes, it fermented to about twice the size.
7.
Take it out, expel the gas in the dough, and let it stand for a while.
8.
Making squeezed bread dough: With the help of a kitchen scale, divide it into 12 doughs of 50 grams each, and group them together.
9.
Place them in a mold, place them in order, cover them, and leave them to ferment at room temperature for later use.
10.
Make the sun: Take the remaining dough, roll it into thin slices, brush the oil in the middle of each piece, and stack them together, cut as shown, and don't cut the edges.
11.
Turn the center over and repeat the previous step.
12.
Stack the two pieces together, fill the middle with a little ball of dough, and set aside to ferment for later use.
13.
To make wheat ears: roll a piece of dough into thin slices, cut into thin strips, and use your hands to roll a small piece of dough into a pointed and round shape, and stick it on top in the opposite order.
14.
Do this for all the wheat ears.
15.
Wait for the bread embryo to ferment to about 1.5 times the size.
16.
Mix the egg yolks in the auxiliary materials with water, mix thoroughly, and brush them evenly.
17.
Place the prepared wheat ears on top.
18.
After placing the sun in a suitable position, brush the surface with egg wash.
19.
Put it into the middle layer of the preheated oven, and bake at 155 degrees for about 30 minutes. The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens.
20.
After completion, take it out, unmold and let it cool before eating.
