1. Except salt, yeast, corn oil and auxiliary materials, mix all the raw materials, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead) To fully expanded state).
2. Ferment in a warm place to double its size.
3. Vent the fermented dough and divide it into 6 equal parts.
4. Roll into an oval shape.
5. Roll up along the long side.
6. Pinch the mouth tightly and knead it into 2 olives with a thick middle.
7. Pour it into an 8-inch square mold covered with greased paper for secondary fermentation.
8. Ferment to a 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 pork floss.
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. Brush the surface with a layer of corn oil, and keep it sealed when there is residual heat.
11. The internal organization is soft.
12. The color is golden, not dented or collapsed.
Tips:1. Adjust the baking time and temperature appropriately 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.
