1. Mix all ingredients except the butter, and then add the butter to soften it into an expanded state
2. Leave the dough to ferment for 1 hour at room temperature of 28 degrees. Dip dry flour with your fingers, poke a hole in the dough, and the dough will be ready without shrinking or collapsing.
3. Vent the dough and weigh it, divide it into 12 equal parts, and let it sit for 15 minutes with a round lid and plastic wrap.
4. Knead all the dough into two thin, equal-length strips, each of which is a set of three
5. Braided and fermented at room temperature for about an hour
6. After fermentation, the surface is brushed with whole egg liquid, sprinkled with bacon and corn kernels, and finally squeezed with salad dressing
7. After fermentation, the surface is brushed with whole egg liquid, sprinkled with bacon and corn kernels, and finally squeezed with salad dressing
8. Preheat the oven at 200 degrees for 20 minutes
Tips:1 Do not add water all at once, it depends on the water absorption of the dough
2Cut the bacon while preheating the oven and brush with egg wash
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