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 parts, and knead into awl shapes.
5. Use a rolling pin to roll it out. When rolling, you can stretch the dough with one hand and roll out with one hand.
6. Spread a layer of peanut sesame sugar filling
7. 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
8. When fermented to double the original size, brush the surface with whole egg liquid and sprinkle some sesame seeds
9. Preheat the oven, middle and upper layer, bake at 165 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.
