First, sift the powder and prepare it. Add salt, sugar, and yeast so that they don't touch each other and knead it. At this time, don't put in the amount of water, but add a little more as you look at the toughness.When all the ingredients are mixed and kneaded enough not to stain your hands, add butter and beat for about 20 minutes. You need to put it on for about 20 minutes to form gluten.

When the dough is ready, put it in a bowl and wrap it around and let it ferment for about an hour.At this time, make a few small holes in the wrap so that the dough can breathe.

After the first fermentation, remove the gas, divide it into 3 or 4 pieces, and then wrap it around and let it rest for 10 minutes. It's called Banchi Time, right?After rolling the dough with a rolling pin, make a long oval shape, spray the drained sweet corn and mold it as shown in the picture. Then, spray the powder and get plastic surgery. The dough is a bit tough.

Panning the molded dough in a bread pan. I used the well-being bread mold to divide it into four parts. If you use a regular bread mold, you can cut it into three pieces. Now cover the pan with wet cotton cloth and let it ferment for about 40 minutes. The secondary fermentation is over when the dough swells 2 centimeters short of the height of the bread mold. The size of the dough swelling is important, so ferment it sufficiently until it is doubled, regardless of time. But you can't over-fermentation. After the second fermentation, apply egg water, milk, water, etc. to the surface. I just put on water. Bake in an oven preheated to 180 degrees for 20 to 25 minutes. When done, quickly remove from mold and cool on a cooling net. If you cool the mold, the bread will turn off.