1. The corn kernels are blanched, remove the water to control the dryness, and soak up with kitchen paper
2. Put liquid (eggs, water, salad oil) first, then powders (whole wheat flour, high-gluten flour, xylitol, salt), and finally yeast (salt and sugar should not be put together with yeast, so as not to affect fermentation)
3. Whipped into an expanded state, put in the corn kernels that have absorbed moisture, and try to wrap the corn kernels into the dough
4. Put the dough in a greased container and leave it in a warm place to ferment to double its size
5. After the fermentation is complete, use the index finger to stick the flour and press, the holes will not shrink
6. Take out the dough and press to exhaust
7. Divide equally into ten portions, cover with plastic wrap and relax for 5-10 minutes
8. Take a dough and roll it into a beef tongue shape with a rolling pin
9. Roll down from the top, and squeeze in the middle during the rolling process to form a spindle shape
10. Shaped into a spindle shape with pointed ends and thick middle
11. Put tarp (oil paper or tin foil) on the baking tray, put the prepared bread in, and reserve a space
12. Sift a little low-gluten flour with a flour sieve
13. Use the blade to slash it three times at an angle, all of which are done
14. Put the bakeware in the oven, put a bowl of hot water underneath, for secondary fermentation
15. After the second fermentation is completed, the oven is preheated to 180 degrees (sprinkle water on the bottom of the oven, or use a high temperature resistant easy to put a cup of water)
16. Put the baking tray in and bake for 20 minutes
17. Take it out to cool, put it in a fresh-keeping bag, and keep it at room temperature
