1. First put the liquid material, high powder, water, and yeast together
2. Stir to form a dough
3. Ferment at room temperature until the surface foams, put in the refrigerator for more than 16 hours
4. This is the liquid fermented seed after refrigeration
5. Add other ingredients for the main dough except sunflower oil to the mixing tank of the cook machine, and then add the liquid yeast
6. Stir until you can pull out a thicker film
7. Add sunflower oil, knead by hand, knead all the oil into the dough, liquid oil is easier to knead by hand than with a cook machine or bread machine
8. Continue to knead the dough with a cook machine or bread machine until you can pull out a thin and strong film
9. Take out the frozen sticky corn kernels when kneading the noodles, blanch them directly without thawing. Boiled and drained for later use
10. Add drained corn kernels
11. Knead the corn kernels into the dough and knead well
12. Ferment in a warm place to 2 times the size
13. Take out the exhaust and round it
14. Divide into 3 equal parts
15. Take a portion, roll it out into an oval shape, turn it over
16. Fold 1/3 to the middle along the long axis
17. Roll it out again, thin the bottom edge
18. Roll up from top to bottom, tighter
19. Rolled up
20. Put the rolled bread rolls in a non-stick toast box
21. Put it in a warm and humid place for final fermentation, and brush egg liquid on the surface after fermentation
22. Put it into the lower layer of the preheated 180 degree oven, and bake it for about 35 minutes. After the surface is colored, it should be covered with tin foil in time. Take it out immediately after baking and let it cool on the grill
23. When you break it apart, the toast is very soft
24. Slice, the organization is not bad.
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