1. Put eggs, milk, refined salt, and sugar into the bread bucket. Put high-gluten flour and yeast on top. Start kneading for ten minutes.
2. After ten minutes, the dough has formed a thick film. Add butter and continue kneading for half an hour. If it is hand kneading, the steps are the same.
3. After half an hour, pull a small piece of noodles to see if there is any glove mask. After kneading is over, please continue without the mask.
4. The dough has grown to 2.5 times its size.
5. Move to the top of the chopping board to exhaust, that is, use a rolling pin or hand to rub the exhaust.
6. Divide the dough into 6 equal parts.
7. Close the round lid and let it stand for ten minutes.
8. Take a dough and roll it into a rectangle, the length is slightly shorter than the length of the mold.
9. Roll up sideways.
10. Put it into the mold and arrange for fermentation.
11. Sprinkle with a mixture of egg yolk and a spoonful of milk, and sprinkle with minced coconut.
12. Preheat the oven in advance, and heat up and down to 160 degrees, and the middle and lower levels will last about 25 minutes.
13. Soft brushed
14. Finished picture
Tips:The mold I use is an 8-inch square cake mold. The mold can be placed properly with the oven's built-in bakeware, and the effect is the same. Because the water absorption of flour is different, you can reserve 20 grams of water-based materials first, and then add them later depending on the situation. Before adding butter, the softness of the dough can be adjusted. Regarding the baking temperature, because the temperature of each oven is different, some are high or low, mine is just a reference for you. The specific time depends on your own oven situation.
