1. Prepare ingredients: corn oil, high-gluten flour, pure milk for old noodles, yeast, white sugar, salt, and eggs.
2. Put all the ingredients in the bread bucket in the order of liquid first, portion type, and turn on the bread machine kneading program twice for about 20 minutes.
3. When kneading the dough enters the expansion stage, pull out the glove membrane with a hand to pierce a place, and the damaged part becomes a smooth and round section.
4. Wrap the bread bucket with plastic wrap and carry out the first fermentation at room temperature.
5. This is how the dough will rise after one hour.
6. Put the bread bucket in the refrigerator freezer to continue fermentation. I like this way of fermentation: it can make the dough soft and silky.
7. This is the situation where the dough grows wildly after 24 hours.
8. Pour the dough out of the bread bucket.
9. Light par exhaust.
10. Divide the dough into thirds.
11. In the middle, I divided into three more portions and made Midixiang egg bread.
12. Rub round and proof.
13. Take three eggs.
14. Take a dough and roll it into an oval shape.
15. Take three baking bowls.
16. Put the three doughs into three bowls and beat in an egg.
17. Sprinkle with midi, black pepper, and salt in each baking bowl.
18. Cover with a tea towel for the second fermentation.
19. The electric oven is preheated at 220°C, and baked on the top and bottom for 15 minutes.
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