1. Add the corn to the water and beat for one minute. It doesn’t have to be too thin to have a taste.
2. Put all the liquid materials into the bread machine bucket
3. Start the dough, and just one program
4. Put it in a fresh-keeping bag and put it in the refrigerator to ferment overnight
5. Remove the exhaust spheron the next day
6. Divide into quarters
7. Roll into a circle
8. Put away the three sides, drain the air inside, pinch the mouth tightly
9. Place it closed, use a blade to cut out the leaf ridge
10. After fermenting to twice the size, preheat the oven at 220 degrees, spray a proper amount of steam, put it in the middle and lower layer of the oven, and bake for 23 minutes.
11. Finished product
