Cooking Steps

1. 

   Step1:Mix all materials except salad oil and knead them into a dry dough.

2. 

   Step2:Add salad oil in several times (the process is difficult. I added oil and knead it in five times). Knead it again to make a smooth dough.

3. 

   Step3:The first fermentation temperature is 28 ℃, the relative humidity is 70%, and the fermentation time is 30 minutes.

4. 

   Step4:After fermentation, take it out and divide it into 4 parts, each 80 grams of dough. Knead for 20 minutes.

5. 

   Step5:Roll the dough into 5mm thick round dough. Make secondary fermentation in the place of heat preservation and moisture preservation - fermentation temperature 30 ℃, relative humidity 70%. Fermentation for 1 hour.

6. 

   Step6:Take out after fermentation. Press out six holes on the dough. Brush the dough surface with oil. Put some corn grains in the hole.

7. 

   Step7:Baking - preheat 200 degrees. Heat up and down the middle layer. Bake for 15 minutes until the surface is golden. Then cover with tin paper and bake for 5 minutes to prevent the surface from scorching.