1. Except salt, yeast, corn oil and auxiliary materials, mix all the raw materials, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead) To fully expanded state).
2. Ferment in a warm place to double its size.
3. After the dough is fermented, exhaust air and divide into 7 equal parts.
4. Roll the dough into a round piece, put the fillings on it, pinch the mouth tightly, and press it down with your hands.
5. Divide the circle into 10-12 petals, cut through between the petals, leaving about 1 cm in the center of the circle.
6. Turn the cut surface of each petal face up, and then flatten the filling of the cut surface with your fingers.
7. Put it in a baking dish lined with greased paper for secondary fermentation.
8. Ferment to double the size, and brush the surface with egg liquid.
9. Add black sesame seeds as stamens in the middle of the finished chrysanthemum. Preheat the oven, middle and upper, upper and lower fire, bake at 130 degrees for 30 minutes, and the color is satisfactory and covered with tin foil.
10. Seal and store when there is residual heat.
11. Appreciation of the finished picture.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
