1. Put pure water, corn oil, sugar in the bread bucket; put the flour, and finally put the yeast powder
2. Start the dough-making program. Knead for 30 minutes
3. Take out the dough to reunite and carry out a fermentation
4. Core the candied dates for later use
5. The dough is fermented to more than 2 times the size
6. Take out the dough and knead the air and roll it out into long pieces
7. Sprinkle a layer of candied dates
8. Roll it into a long roll
9. Evenly cut
10. Reunite them slightly, put them in a baking tray, and cover with plastic wrap for secondary fermentation
11. Fermented to 2 times larger
12. The oven is 200 degrees. Bake the middle and lower layer for 18 minutes
13. Take out the baking tray and let cool before serving
Tips:1. The plate is a bit full after the second fermentation, so the temperature and time of baking have been increased a bit accordingly. .
2. The temperature and baking time of the oven are for reference only.
3. Generally, to bake this kind of bread, use a bread machine to knead the dough for 30 minutes.
