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1.
Mix the Chinese ingredients and put them in the refrigerator for fermentation in advance.
2.
Tear small pieces of the dough that has been fermented in refrigeration for 17 hours and mix with the main dough (do not put the butter and salt)
3.
After a procedure, add butter and salt and continue to stir (using the post-salt and post-oil method)
4.
Cut a small piece of the mixed dough to pull out a non-breakable film, and arrange the dough to relax at 28°C for 30-40 minutes.
5.
The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
6.
Make coconut filling when the dough is fermented, soften the butter, add all the ingredients for the coconut filling, mix well (put it in the refrigerator when it’s hot)
7.
Divide the dough into 90 grams and roll it into a round and loosen it. Flatten one dough into 20 grams of coconut filling and wrap it with the mouth facing down.
8.
Use a rolling pin to roll it up, down, left, and right.
9.
Use the knife to divide 5 times first and don't cut it in the middle.
10.
Pinch the edges of each piece tightly.
11.
Use a razor blade to make two cuts on each petal (just scratch the epidermis)
12.
Put the bread dough into the baking tray with the help of a scraper, and then gently sort it into shape.
13.
Cover the fresh-keeping bag for secondary fermentation.
14.
Gently brush a layer of egg liquid to decorate some black sesame seeds.
15.
Preheat the middle layer of the oven at 180°C for about 20 minutes (time and temperature are for reference only)
16.
Coconut 35 grams, 20 grams of butter, 20 grams of sugar, 20 grams of milk powder, 10 grams of egg liquid, 25 to 30 grams, can form a dough
17.
The bread made by cold-fermentation of the medium species is very soft and can prolong the aging of the bread.
Tips:
Coconut 35 grams, 20 grams of butter, 20 grams of sugar, 20 grams of milk powder, 10 grams of egg liquid, 25 to 30 grams, can form a dough
