Cooking Steps

1. 

   Step1:All dough ingredients except salt and butter are put into the mixing basin of the chef's machine. Knead into doug

2. 

   Step2:The dough is kneaded until the thick film is added with butter and salt, and then it is kneaded to the expansion stage. The stronger translucent film can be pulled out. The picture is the state before adding butter and salt. The dough is not patted after kneading

3. 

   Step3:Oven fermented dough to about twice the size. This is the dough before fermentation

4. 

   Step4:This is fermented doug

5. 

   Step5:Take out the dough with a scraper. Press it to fold and exhaust

6. 

   Step6:Weighing into 9 small doug

7. 

   Step7:Roll separately, cover with plastic film and relax for 15 minute

8. 

   Step8:Take a loose dough, roll it open and turn it over, fold it up and down 1 / 3 of the way, press it flat with your hand, then fold it horizontally in half, squeeze and compact the joint, and then rub both ends into olive shape

9. 

   Step9:Put on the baking tra

10. 

    Step10:After the oven is finally fermented to twice the size, brush the whole egg liquid on the surface. Preheat the oven 180 degree

11. 

    Step11:Cut a line in the middle of the knife. Squeeze in the salad dressing and corn kernels

12. 

    Step12:Evenly brush the surface of the egg. Not too muc

13. 

    Step13:Add some tun

14. 

    Step14:Bake the middle and lower layers of the oven at 180 degrees for about 20 minute

15. 

    Step15:Fresh brea

16. 

    Step16:Put on the photo widget. Isn't it pretty.

17. 

    Step17:Cut the bread. Look at the tissue

18. 

    Step18:It's deliciou

19. 

    Step19:Try it now.