1. Except salt, yeast, corn oil and auxiliary materials, mix all the raw materials, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead) To fully expanded state).
2. Ferment in a warm place to double its size.
3. Exhaust the fermented dough, divide it into 8 equal parts, and knead them into carrot shapes.
4. Roll out a triangle with a length of about 35cm and a width of 18cm. The bottom two corners can be pulled out by hand.
5. Gently roll up from the big to the small, with the end down, put it in a baking dish lined with greased paper, and carry out the second fermentation.
6. When fermented to double the original size, brush the surface with whole egg liquid.
7. Preheat the oven, the middle and upper layer, bake at 165 degrees for 20 minutes, the color is satisfactory, and the tin foil is covered.
8. Brush a layer of corn oil on the surface after baking, and keep it sealed at room temperature when it is still warm.
9. The internal organization is loose and soft.
10. Golden color, beautiful and delicious.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil when the color is satisfied.
