Cooking Steps

1. 

   Step1:Put all materials except corn oil into the disc of the eggbeater to start the machine. Press the hand on the handle of the eggbeater to prevent the eggbeater from loosening during mixing - 2 minutes, 1 rest, 2 minutes, 1 rest and 2 minutes, 1 rest and 2 minutes, until the dough can pull out a slightly thick film. This time depends on the amount of flour to be mixed. However, this 300W egg beater should not exceed 250g of flour each time. In addition, at the beginning of mixing, it needs to be stirred once every 2 minutes, and then it needs to rest for 2-3 minutes. In summer, put the dough together with the mixing stick in the refrigerator to keep it cold, so as to prevent the dough from overheating.

2. 

   Step2:Add oil. Continue to start the eggbeater for 2 minutes, 1 gear, rest for 3 minutes, 2 minutes, 1 gea

3. 

   Step3:Take out the dough, round it, cover it with a wet towel and ferment it at room temperature to 1.5-2 times of the size.

4. 

   Step4:It means that the basic fermentation is completed if the holes are poked with fingers and not retracted. Weigh and roll for 15 minutes and relax at room temperature.

5. 

   Step5:The relaxed dough is shaped as you like. Put it in the oven for the last 30-40 minutes. Put a bowl of hot water in the baking tray.

6. 

   Step6:After fermentation, brush the bread with milk. Preheat the oven 180 degrees. Bake for 15 minutes.