1. Mix milk, sugar, and egg white, and mix a small amount into the high powder. Refrigerate overnight. This can make the flour more chewy. (If time is limited, just mix and refrigerate for 2 hours.)
2. Take out the refrigerated dough and place it indoors to warm up. Add butter and salt and set aside. (It is also the process of butter softening during the dough warming up.)
3. Yeast must be activated first in 40 degrees warm water, this step is very important, and it is also a guarantee of no failure. (The first time I didn’t send it, it was because the room temperature was too low and the yeast didn’t work. I had to turn on the air conditioner to warm the yeast. But this is also a way.)
4. Pour the blended yeast into the dough and mix it evenly. You can use the method of pulling the dough to make it more tenacious. Cover the dough with plastic wrap, put it in a small box of water to maintain humidity, and ferment for about 2 hours. (If you have higher requirements and need to form a film, you need to use a cook machine or a bread machine to knead the noodles. But I don't think it is necessary. The effect of hand kneading is also good. But the process needs to be patient.)
5. During the fermentation process, we will make cheese sauce: combine cheese, condensed milk and powdered sugar, sit in hot water, and stir evenly with a blender. (The effect of using hot water is not good. You can also use a microwave oven to mix the two.)
6. Observe the dough at all times and pull it up into a honeycomb shape. Non-proliferation and excessive fermentation will affect the taste of the dough. (If the room temperature is not enough, you can turn on the air conditioner and adjust it to about 32 degrees.)
7. Roll the dough with a rolling pin and knead it by hand to exhaust the air. Divide into nine equal parts and let stand for 20 minutes.
8. Roll into an oval or drop shape and spread cheese sauce. Put the sliced ham sausage, roll it up, and put it in the oven. Put a bowl of boiling water in the bottom of the oven and wait for the dough to ferment for the second time, about 30 minutes. (At this time, the oven does not fire!)
9. The oven has a temperature of 170 up and down, and bake for about 20 minutes. (The specific baking time depends on the temperature of the oven. When baking, put a bowl of water on the bottom of the oven to ensure the humidity of the baking and ensure the success of the second dough.)
10. During the roasting process, it is necessary to brush oil, egg liquid or honey several times depending on the situation. (When brushing oil, egg liquid or honey, be sure to observe the state of the bread, whichever is not pasted.)
11. Out of the pot! Sprinkle a little coconut paste! That's it!
