1. Except corn oil, salt, and yeast, mix all the ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved )→Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out.)→Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easy to break film can be pulled out).
2. Ferment in a warm place to double its size.
3. Exhaust the fermented dough, divide it into 6 equal parts, and roll it into an oval shape.
4. Roll up along the long side.
5. Pinch the mouth tightly and knead it into 2 olives with a thick middle.
6. Pour it into an 8-inch square mold covered with greased paper, ferment it twice to double its size, and brush the surface with egg wash.
7. Preheat the oven, middle layer, bake at 130°C for 18 minutes, and cover with tin foil to satisfy the color.
8. Seal and store when there is residual heat.
9. Soft and delicate.
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.
