1. Put all the bread ingredients except corn oil and corn kernels together and knead it into a smooth dough. Add corn oil in 3 times, knead until the film is pulled out, and the dough begins to ferment for the first time. (Add corn kernels at the end of the kneading process)
2. Take out the fermented dough, divide it into 12 small doughs after venting, and cover with plastic wrap to relax for 15 minutes after being rounded. Then take a small dough, roll out the air and then round it.
3. The rounded dough is put into the baking pan and fermented again to twice its size, and the surface is brushed with egg liquid or sprayed with water.
4. Dip the dough with a little water and then dip it with white sesame seeds. Click in the middle of the small dough, then put the sponge dough into the preheated 210 degree oven and bake for 10 minutes.