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 put the instant noodles in the refrigerator overnight. After taking it out the next day, add yeast and knead until dissolved. Then add salt, knead out a thick film
2. Add corn oil and knead until fully expanded (out of film)
3. Ferment in a warm place to double the size
4. After fermentation, the dough is vented, divided into 10 portions, and rolled into oval shapes.
5. Turn it over and spread a layer of peanut sesame sugar filling
6. Rolled up from top to bottom, forming an olive shape
7. Pinch the mouth tightly and slowly roll the olive shape into a baking tray lined with greased paper. Leave a space of 2-3 cm on both sides of the dough and the baking tray for secondary fermentation.
8. When the bread is fermented to twice its original size, brush the surface with whole egg liquid
9. Preheat the oven, middle and upper layer, bake at 170 degrees for 20 minutes, the color is satisfactory, and the tin foil is covered
10. Brush the surface with a layer of corn oil, and keep it sealed when there is residual heat
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.
