1. Except salt, yeast, corn oil and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead to dissolve) → salt (knead out the coarse film) → corn oil (knead until Fully expanded state)
2. Ferment in a warm place to double the size
3. After fermentation, the dough is vented, divided into 8 portions, and knead 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. Roll up gently from the big to the small, with the end down, put it in a baking pan covered with greased paper, and carry out secondary fermentation
6. When fermented to double the original size, brush the surface with whole egg liquid
7. Preheat the oven, 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 inner tissue is loose and soft
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
