1. Knead all the bread ingredients (except butter) together into a dough, knead until the dough is smooth, add butter and continue to knead until the expansion stage, and put it in a container to ferment to double its size
2. Take out the dough, ventilate, divide into 90 grams each, round and relax for 15 minutes
3. Flatten the dough, roll it into an oval shape with a rolling pin, turn it over, roll it up, and close it.
4. Connect end to end into a ring, and then ferment in a warm place
5. Mix the sweet corn kernels, salad dressing and white sugar, and use as filling for the bread.
6. After the second fermentation of the bread is completed, use a rolling pin to press the center of the dough and fill in the salad corn kernels
7. Then put it in the middle of the preheated oven, 180 degrees for 20 minutes (adjust according to your own oven)
