-
1
Separate the broccoli into florets.
-
2
Place in a heatproof dish, and microwave for 30 seconds.
-
3
Let them cool.
-
4
Drain the excess water from the corn and mix with mayonnaise, salt, and pepper.
-
5
Put the bread dough ingredients into the bread maker and wait until the 1st rising is finished.
-
6
Transfer the dough onto a board which is dusted with flour, and press the air out.
-
7
Divide into 4 portions, roll into balls, and let them rest for 10 minutes.
-
8
Divide each ball into 1/3 and 2/3.
-
9
Roll out the smaller balls into round shapes.
-
10
Shape the larger balls into batons.
-
11
Roll them back and forth with your hands to make them thinner and longer.
-
12
Roll them out into thin long oval shapes.
-
13
Make 2 long cuts with a scraper, leaving both ends connected.
-
14
This is 1 set.
-
15
Twist the cut dough and make a circle.
-
16
Make sure the seams don't show on the surfaces.
-
17
Pinch the ends closed.
-
18
Place the twisted dough on top of the circle dough.
-
19
Put the combined corn & mayonnaise and the broccoli in the middle.
-
20
Allow the dough to rise (2nd rising) for 35 minutes at 38C.
-
21
Brush the surfaces with beaten egg and bake in the oven for about 12 minutes at 170C.
