1. Put 1 bowl of fruit corn and 2 bowls of milk together, soak for 15 minutes
2. Use a wall breaker to make a fine slurry
3. Take 120 grams of corn milk and 100 grams of high flour, and put the yeast in the bread machine
4. Mix well and ferment twice as big, add 150 grams of high powder, and 100 grams of sugar, salt and corn milk
5. Mix well and add olive oil
6. Stir until the film is a little out
7. Static fermentation
8. The dough grows to 2.5 times the size
9. Take out the dough and vent, divide into three parts, let loose for 15 minutes
10. Roll each dough into large pieces
11. Face-to-face
12. Roll it out again
13. Roll up
14. Put the dough in the toast mold
15. Ferment to 7 minutes full
16. Bake in the oven at 180 degrees for about 40 minutes, and let it cool before serving
