1. Except salt, yeast, corn oil and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead to dissolve) → salt (knead out the coarse film) → corn oil (knead until Fully expanded state)
2. Ferment in a warm place to double the size
3. Vent the dough after fermentation and divide it into 6 portions
4. Roll into an oval
5. Roll up along the long side
6. Pinch the mouth tightly and knead it into 2 thin olives with a thick middle
7. Pour into 8-inch square mold covered with greased paper for secondary fermentation
8. Ferment to full mold (twice the size), brush the egg liquid on the surface, mix the chopped green onion and the egg liquid, put it on the bread, and spread the meat floss
9. Preheat the oven, middle layer, bake at 130°C for 30 minutes (adjust the baking time and temperature according to your own oven), 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. The internal organization is very soft
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
