1. Add a little water to the tender corn, batter with a food processor, and set aside.
2. Add all ingredients (except butter).
3. Finally, add the tender corn paste and knead it with chopsticks while adding it to feel the moisture.
4. Start the dough mixing program and knead until smooth dough.
5. Finally, add butter and continue to mix the noodles until the expansion stage.
6. Start the fermentation process, and leave the dough to double the size of the dough.
7. Take out the exhaust and let it stand for fifteen minutes.
8. Divide into equal parts.
9. Put it in the baking tray and perform two servings.
10. The second serve is over. Ferment to double size and sift flour.
11. Cut out the pattern you like and put it in the oven at 170 degrees for 30 minutes.
12. The color is beautiful, the taste is good, the outside is crispy and the inside is soft, I will kill one when it is out of the oven.
Tips:There is no egg in this Ou Bao, it is made of tender corn, and no milk is added. The taste is still great.