1. To make hot seeds, first weigh the flour and sugar, and mix well
2. Add boiling water and mix well
3. Put it in a cold wrap and refrigerate for later use
4. .Pour all the dough materials except butter and salt into the pot, add the hot seeds, and knead until the expansion stage
5. Add butter and salt and continue to knead to completion
6. Put the dough in a warm place for a fermentation
7. Make the dough twice as big, dipped your fingers in the flour and poke holes without shrinking or sinking
8. Divide the dough into 8 portions
9. Exhaust, round and wake up for 30 minutes
10. Take a dough and roll it into an oval shape
11. Turn it over, flatten it all around, and roll it up from top to bottom. Put in the baking tray
12. Put it to 35°C and 80% humidity for two shots
13. Corn salad can be made during the second serving. Weigh all the ingredients of the salad
14. Mix well with tools and set aside
15. Prove the dough to double its size, cut
16. Place the salad on the cut surface of the bread
17. Put it in the lower part of the preheated 180 degree oven and bake for 28 minutes
18. Bring out of the oven and transfer to the grill to cool down
Tips:1. The water absorption of flour is different, depending on the actual situation. 2. Used canned corn kernels
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