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1
In a bowl, combine the flour, sugar, sat and yeast.
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2
Put the sugar and yeast side by side, and keep the salt separate from the sugar.
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3
Beat the egg and add milk to it till it weighs 200 g. Now heat it up to about body temperature.
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4
Pour the egg and milk mixture over the yeast, and mix it in.
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5
Mix well with your hands.
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6
It's fine if you don't keep going till the dough comes together completely.
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7
Take the dough out, transfer it to a working surface, and knead with your hands.
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8
The dough will be sticky at first, but keep kneading until it no longer sticks to the working surface.
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9
Take the butter and fold it into the dough as you see here, and then keep kneading.
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10
Make it into a ball, and if it's smooth, it's fine.The gluten film is somewhat weak.
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11
Put the dough in a bowl and cover it with plastic wrap for the first rising.
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12
Let it rest in a warm place for about 40 minutes.
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13
Combine the corn and the mayonnaise and stir well.
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14
This is what it looks like after the first rising.
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15
Roll out the dough into a square shape.Take the corn and mayonnaise from Step 9 and spread it over the dough, leaving a bit of the top edge free.
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16
Starting from the bottom, roll up the dough and pinch the seam together tightly to close it.
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17
With a kitchen knife, cut and arrange them as shown.
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18
Using your fingers, tap them on the top to press them down to make them even in height.
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19
Let rise for a second time in a warm place for about 20 minutes.
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20
Bake for about 15 minutes in an oven preheated to 200C
