1. Main and auxiliary materials: flour, jam
2. Put water, corn oil, sugar in the bread bucket; put the flour, and finally put the yeast powder.
3. Start the kneading program, and kneading for about 30 minutes.
4. Probably rub out the fascia.
5. Reunite the dough and ferment it once.
6. Fermented to more than 2 times the size.
7. Take out the dough and knead it to exhaust.
8. Divide evenly into small doughs.
9. Take a dough, press it flat, and add jam.
10. It is as strict as a bun.
11. Then reunite the folded side down to form a green body. Do it all in turn.
12. Put the bread dough into the baking tray with evenly dusted dry flour. Cover the secondary fermentation with cling film.
13. Ferment the green body to 2 times its size.
14. The oven is 180 degrees. Bake the middle and lower layer for 25 minutes.
15. Take out the baking tray and let cool before serving.
Tips:1. Because there are jams as fillings, less sugar is added.
2. The temperature of the oven is for reference only.
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