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. After fermentation, the dough is vented, divided into 10 portions, and knead into awl shapes.
4. Use a rolling pin to roll it out. When rolling, you can stretch the dough with one hand and roll it out with one hand.
5. Spread a layer of fillings.
6. Gently roll up from the big to the small, with the end down, put it in a baking tray lined with greased paper, and carry out secondary fermentation.
7. Ferment to double the size, brush the surface with egg wash and sprinkle some sesame seeds.
8. Preheat the oven, the middle and upper layer, bake at 165 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 soft, sweet and delicious.
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.
