1. Except corn oil, mix all the ingredients and knead well
2. Add corn oil, continue to knead the dough until the dough becomes gluten, to the expansion stage
3. After 2 hours of fermentation (winter), the dough becomes 3 times its original size
4. Then take out the dough and knead it well, expel the air inside. Divide into 3 equal parts and round. Cover with plastic wrap and let stand for 10 minutes.
5. Chopped green onion leaves
6. Roll out 3 dough pieces thin and large, as round as possible.
7. Apply a layer of oil and sprinkle a little salt
8. Sprinkle with green onions
9. Put a piece of dough on top and pinch the edges around
10. Press the previous step repeatedly
11. Cover another piece of dough, pinch the edges around
12. Use scissors to cut the edges of the dough, evenly cut into 12 equal parts, leaving some distance in the middle.
13. Twist the two adjacent noodles in opposite directions twice, and then pinch the twisted flower tips tightly
14. Put in the mold
15. Put a bowl of boiling water in the oven and let the dough rise for 40 minutes.
16. Take it out and brush with egg wash
17. Put it into the middle of the oven and bake at 170 degrees for 20 minutes.
Tips:1. After the bread is baked for 10 minutes, if the coloration is serious, it should be covered with tin foil in time.
2. Don't add all of one egg, save a little bit for noodle brushing, so you don't need to beat another egg.
