1. First mix the Polish ingredients together and use a spatula to stir evenly
2. Cover with plastic wrap and ferment at room temperature for about 2 hours. The fermented Polish seeds will have very honeycomb holes.
3. Put the ingredients in the main dough, except butter, into the Dongling bread machine, and add Polish seeds
4. Close the lid and start the 8 dough program
5. After one procedure, knead into a smooth dough, add butter to continue the kneading procedure, after 2 kneading procedures
6. A large piece of film can be pulled out by hand, and the kneaded dough is covered with plastic wrap to ferment
7. To make coconut fillings during the fermentation process, first add fine sugar to the softened butter, stir evenly, add the egg liquid to the butter several times, and then add the next time after stirring evenly.
8. The milk is also added to the butter several times, each time it is stirred and then added to the next time
9. Finally, pour the coconut paste
10. Stir evenly, put the well-stirred stuffing in the refrigerator for later use
11. Approximately 1.5 hours, use your fingers to dip your fingers in flour and poke holes without shrinking, that is, the fermentation is completed.
12. The fermented dough is exhausted
13. Divide into four equal parts, knead and relax for 20 minutes
14. The loose dough is exhausted again
15. Roll into a rectangle
16. Add coconut filling
17. Wrap the filling, pinch tightly
18. And then scroll down once
19. Cut out the remaining place for $14
20. And then in groups of three, braided
21. Wrap the braid around the main body dough
22. Then knead it into a circle, pinch the edges tightly
23. Do the rest in turn, and ferment the second time
24. The oven is preheated at 170 degrees, and the surface is brushed with egg liquid after the second fermentation.
25. Put it in the oven, 170 degrees for 25 minutes, and cover with tin foil in time
26. Out of the oven and air-tightly preserved at room temperature
27. Finished product
28. Finished product
29. Finished product
30. Finished product
31. Finished product
