1. Except salt, yeast, corn oil and auxiliary materials, mix all the raw materials, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead) To fully expanded state).
2. Ferment in a warm place to double its size.
3. After fermentation, the dough is vented and divided into 12 portions.
4. Roll out into a square, reserve the width of a ham in the middle, and cut the two sides of the dough at equal distances.
5. Put the lotus paste filling in the middle of the dough.
6. The two side pieces overlap in turn, and the last piece is stretched and folded to the opposite side.
7. It is discharged into a mold covered with greased paper for secondary fermentation.
8. Ferment to double the size, and brush the surface with egg liquid.
9. Preheat the oven, middle layer, bake at 130 degrees for 20 minutes, and cover with tin foil to satisfy the color.
10. Brush the surface with a layer of corn oil, and keep it sealed when there is residual heat.
11. Competition, to see who looks pretty.
12. There are a few more sleeping here.
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 colored with a layer of tin foil.
3. As the lotus paste filling is sweeter, the sugar content of this bread has been appropriately reduced.
