1. Prepare the required ingredients, put all the old noodles and leaven ingredients in a large pot, stir evenly with chopsticks or a spatula, cover with plastic wrap or lid and ferment at room temperature;
2. It takes about 3 hours to ferment the dough to 3 times its original size;
3. Pick up a little dough with your hands to see obvious honeycomb structure (normal temperature is about 10 degrees);
4. Put the fermented old noodle yeast into the bucket of the cook machine, and then add the egg liquid, milk, corn oil, salt, white sugar, milk powder, high-gluten flour, and low-gluten flour in the main noodles in sequence. This formula uses corn oil instead of butter. If butter is used, it needs to be kneaded until the expansion stage and then added;
5. Turn on the power of the cook machine, first start low speed 1st gear to stir the ingredients, and then use high speed 4th and 5th gears to knead for about 15 minutes, about to wait until the dough is completely kneaded to complete the kneading work, cover with plastic wrap and put it at room temperature Ferment. How to judge the state of the dough, the kneaded dough can pull out the glove film;
6. It takes about 1.5 hours for the dough to ferment to twice its size. Dip a little dry flour with your fingers and poke a hole in the middle. The hole does not shrink or collapse, indicating that the fermentation is complete;
7. After the dough is fermented, take it out and put it on the silicone mat to vent. After the vent is completed, it is divided into 15 small doughs, which are respectively rounded and relaxed for about 15 minutes;
8. Take advantage of the relaxation of the dough to prepare the decoration materials, mix the butter, coconut and white sugar in the decoration materials in a clean bowl;
9. Grab and mix evenly with your hands. It is recommended that the butter be softened at room temperature in advance;
10. After the dough is relaxed, take one of them and knead it by hand into a long strip of uniform thickness, about 25cm~30cm in length;
11. Fold the rolled strip in half to form a U-shape;
12. Pinch the two ends with your hands, twist a few at will, twist a few times like twisting;
13. After twisting, bend it first, then pick up the end end and insert it under the hole at the other end, and then snap the end part inside;
14. Shape all the dough blanks according to the above method, and place them in the baking pan for secondary fermentation after the shaping;
15. Approximately 45 minutes for the bread dough to ferment 1.5 times to 2 times the size, the end is complete;
16. Connect the oven to the power supply, select air baking, 180 degrees for 30 minutes;
17. Brush a little egg liquid on the fermented bread dough, and then sprinkle the mixed coconut filling;
18. A close-up before entering the oven;
19. Put the two trays of bread dough into the top and bottom of the oven respectively, and bake for 23 minutes;
20. Take out the baking tray after the oven is finished;
21. Let it cool on the grill;
22. Finished picture.
Tips:1. Different flours have slightly different water absorption, and the amount of liquid is recommended to be adjusted flexibly;
2. The fermentation time should be controlled according to the temperature change. If you want to complete it quickly, you can use the fermentation function of the oven, usually about 45 minutes to 1 hour.
3. Different ovens have different temperature and baking mode, so the temperature and time written in the text are for reference only. My oven can bake 2 dishes at the same time.
