1. Add dry yeast to milk and stir evenly, add high powder and stir to form a dough, put it in the refrigerator and ferment for about 24 hours
2. Tear the medium type dough into small pieces and put it into the bread machine, add milk powder, salt, and white sugar, start the "and dough" program, and knead it into a smooth dough. Add butter and corn kernels, and start the "and dough" program again until the dough is smooth and soft, and the film can be stretched out without cracking
3. After exhausting, it is divided into three small doughs, and the intermediate fermentation is carried out for 20 minutes
4. Exhaust three small doughs in turn, roll them twice, discharge them into the toast box, ferment for the second time until they are 80% full, and cover them.
5. Put it in the preheated oven and bake the lower layer at 185 degrees for about 45 minutes
6. Demould, slice after cooling
