1. Put all the ingredients in a clean basin and mix.
2. You can knead it by hand or by a machine, and knead it until it is smooth and not sticky, that is, slowly pull the film to appear.
3. Cover with a lid or plastic wrap and leave it in a warm place to ferment to twice its original size.
4. Take out the dough and ventilate, then divide it into 5 parts, round and relax for 15 minutes.
5. Take out a portion of the dough and roll it out into a strip.
6. Roll it up from top to bottom, and put it underneath.
7. Place them in the baking tray one by one for the second fermentation.
8. Fermented to twice the original size, and then use a sharp knife to make a few slashes on each loaf of bread.
9. Preheat the oven, fire up and down, in the middle, at 180 degrees, bake for about 18 minutes, and let it out until warm and ready to eat.
Tips:1. The corn oil in the recipe can also be replaced with the same amount of unsalted butter.
2. After the second serve is over, make a few strokes with a sharp one. This must also be sharp, otherwise the cut is not neat.
3. Everyone's oven is different, so the temperature and time of the oven should be adjusted according to your own oven.
