1. Except corn oil, salt, and yeast, mix all the ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved )→Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out.)→Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easy to break film can be pulled out).
2. Ferment in a warm place to double its size.
3. Exhaust the fermented dough, divide it into 6 equal parts, round it, cover with plastic wrap and relax for 15 minutes.
4. Take a portion of the dough and roll it into an oval shape and spread a layer of red date filling.
5. Fold the two sides to the middle into three layers (fold the right third to the middle, and then fold up the left one).
6. Then roll the dough up and down into a long strip, and then roll it up.
7. Put all the shaped dough rolls into a toast box, 3 servings per box.
8. Cover with a lid or plastic wrap, and leave to ferment in a warm place until it is 8 minutes full. Brush the surface with egg liquid and sprinkle with white sesame seeds.
9. Preheat the oven, 130 degrees, middle and lower, upper and lower fire, bake for about 40 minutes (the color is satisfactory and the tin foil is covered, and the baking time and temperature are adjusted according to the own oven).
10. Take it out immediately after roasting, demould, and let the side buckle let cool on the cooling net (to avoid collapsed waist and top). When there is residual heat, put it in a fresh-keeping bag and keep it tightly sealed.
11. The canopy is soft, hand torn and sliced are delicious.
Tips:1. Adjust the baking time and temperature according to your own oven.
2. During the baking process, the surface of the bread can be colored with a layer of tin foil.
3. The amount of sugar increases or decreases according to personal preference.
4. The amount of milk increases or decreases according to the water absorption of the flour.
