1. Put all the dough materials into the bread machine, run an IMIX program, and knead it into a smooth dough
2. Cover with plastic wrap, refrigerate and ferment for 24 hours
3. The dough is about 3 times larger
4. Add ingredients other than the main dough butter in the bread machine
5. Then add the fermented seed noodles, tear them into small pieces, and run an IMIX program
6. After the program is over, add the softened butter, and then run an IMIX program to knead into a smooth and elastic dough.
7. Run the fermentation program, 50 minutes
8. Take it out and squash it and put it in the refrigerator for 20-30 minutes
9. At this point, prepare the coconut filling, add fine sugar to the softened butter, and mix well
10. Add eggs and mix well
11. Add the minced coconut and mix well
12. Add milk and mix well
13. After the coconut filling is done, cover with plastic wrap and refrigerate for later use
14. Take out the frozen dough and roll it into a rectangle
15. 2/3 of the noodle block is coated with chilled coconut filling
16. Fold the end without stuffing inward 1/3
17. The other end is also folded inward 1/3 to form three layers
18. Put it in a baking dish, cover with plastic wrap and freeze for about 25 minutes
19. After the dough is taken out, the roll length is about 22*40cm
20. Cut the dough into six equal pieces
21. Cut a long slit in the middle of each dough
22. Pass the two ends of the dough through the cut respectively, one end from the top down, and the other end from the bottom to the top, and arrange them into the baking tray.
23. Cover with plastic wrap and put it in the oven to ferment for 30 minutes, then brush the egg liquid after taking it out
24. Put it into the middle and lower level of the preheated oven, 170 degrees, 30-35 minutes
25. Finished picture
26. Finished picture
27. Finished picture
28. Finished picture
Tips:1. Reserve 20 grams of liquid for the main dough first, and decide whether to add it or not according to the state of the dough
2. It is easier to operate after the filling is refrigerated
3. Freezing the dough is for better shape, but don’t freeze it until it becomes completely hard.
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