1. Put pure water, corn oil, and sugar into the bread bucket; put the flour, and finally put the yeast powder. Start the dough-making program. Knead out the fascia in about 30 minutes.
2. Reunite the dough, cover it with plastic wrap, and ferment it once.
3. Fermented to more than 2 times the size.
4. Take out the dough and knead it to exhaust. Divide evenly into 10 small dough pieces.
5. Take a small dough and knead it into a long strip.
6. Make it into a "6" shape with a little longer on top.
7. Pass the strip back through the hole below.
8. Rotate the lower circle to the left, the bottom is similar to "8".
9. Then pass the left side of the dough from the hole to the bottom to form a green body.
10. Follow this method to finish it all.
11. Put the green body into the baking tray and cover it with plastic wrap for secondary fermentation.
12. Fermented to 2 times the size.
13. The oven is 180 degrees. Bake the middle and lower layer for 15 minutes.
14. Take out the baking tray and let cool
15. Serve ready to serve.
Tips:1. This kind of dough is very soft, and every link can be stretched when weaving flowers.
2. The temperature and baking time of the oven are for reference only.
