1. For the specific method of coconut filling, please refer to my previous recipe on April 3, 2018.
2. After the oil-based bread machine and the noodles are produced, the film will be fermented to 2 times the size.
3. The amount of the recipe is 6 breads. There are several ovens in my house, so I doubled it and made it evenly into 6 portions, each about 75 grams. Roll the plastic wrap with a round lid and let stand for 15 minutes.
4. The coconut filling liquid is divided into 6 equal portions, each approximately 27 grams.
5. Take a piece of dough, squeeze it with your hands, put the coconut paste on it, and slowly squeeze it upward with a tiger's mouth like a glutinous rice ball, with the mouth facing down.
6. Close your mouth down.
7. Roll the stuffed dough into a tongue shape, as long as possible, and then gently cut 5 times vertically with a sharp knife.
8. Pinch the two ends and twist the dough like this, with the incision facing out, and pull it slightly longer.
9. Using the method of knotting, pinch the knot with one hand and loop around your fingers.
10. After all the shaping, put a bowl of hot water in the lower layer of the second oven or have its own fermentation function. After the second hair is finished, brush some egg liquid, 150 degrees for 20 minutes, pay attention to the coloring problem.
11. After being baked, put it in a fresh-keeping bag when there is residual temperature, which can delay the aging of the bread.
12. The house is full of fragrance.
Tips:Regarding the temperature adjustment according to the temper of the own oven.
Put the bread in a fresh-keeping bag while it is still warm to delay the aging of the bread.
