1. In addition to salt, yeast, corn oil and auxiliary materials, mix all the ingredients in the main ingredients, knead until there is no dry powder, cover and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → Corn oil (knead to expand).
2. Ferment in a warm place to double its size.
3. After fermentation, the dough is vented and divided into 6 equal parts.
4. Roll into an oval shape.
5. Spread a layer of lotus paste filling.
6. Roll up along the long side, squeeze the mouth tightly, and roll into a thin strip.
7. Pour it into an 8-inch square mold covered with greased paper for secondary fermentation.
8. Ferment to full mold (twice the size), brush egg liquid on the surface, and sprinkle a layer of sesame seeds.
9. Preheat the oven, middle layer, and bake at 130 degrees for 30 minutes (adjust the baking time and temperature according to your own oven), and the color is satisfactory and the tin foil is covered.
10. Seal and store when there is residual heat.
Tips:1. The time and temperature required for baking are determined 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.
