1. Except salt, yeast and corn oil, mix all the ingredients in the main ingredients and knead until there is no dry powder → add yeast, knead until the yeast dissolves → add salt, knead out the coarse film → add corn oil, knead until it expands.
2. Ferment in a warm place to double its size.
3. Exhaust the fermented dough, divide it into 10 equal parts, and roll it into an oval shape.
4. Turn it over and spread a layer of fillings.
5. Roll up from top to bottom to form an olive shape.
6. Pinch the mouth tightly, slowly roll the olive shape, put it in the baking pan covered with greased paper, and carry out the second fermentation.
7. When the bread is fermented to twice its original size, the surface is brushed with whole egg liquid.
8. Preheat the oven, the middle and upper layer, bake at 170 degrees for 20 minutes, the color is satisfactory, and the tin foil is covered.
9. Seal and store when there is residual heat.
10. Fluffy and sweet.
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 if the color is satisfactory.
