1. Heat the butter in a saucepan until it melts, put in the onion cubes, stir fry the butter in a small heat until the onion changes color, and dish out when it gives off the fragrance;
2. Add corn kernels, black pepper and stir well for use.
3. Put the yeast into the basin, add the liquid material, add the powder material, and stir to form a group;
4. Transfer to the chopping board, knead until the dough is slightly smooth, and apply butter;
5. Continue to knead until the dough is out of the film, put the dough into the basin, cover with the preservative film for a fermentation, and start the next step when the dough is twice the size;
6. Knead the dough again, exhaust it, divide it into three equal parts, roll it, lie about the film, relax for 15 minutes;
7. Roll the relaxed dough into a tongue shape, turn it over, and put in the filling;
8. Wrap in the filling, squeeze the two sides tightly, put the dough after shaping into the baking tray with high temperature cloth, place it in a warm and moist place for final fermentation;
9. When the dough is twice the size, prepare for the next operation, and brush a layer of egg liquid on the surface;
10. Use scissors to cut a small mouth on the bread surface, and squeeze the salad dressing into the small mouth;
11. Sprinkle with dried herbs, preheat the oven 180 degrees, put in the baking tray, and bake for about 15 minutes.