1. Take 25 grams of butter and heat in the microwave for 20 seconds to soften
2. Add white sugar and beat with a whisk to form a creamy paste
3. Add the egg mixture in portions and beat evenly; add the coconut paste and stir evenly
4. Add the raisins soaked in clean water, stir well, set aside
5. Put eggs, milk and water in the bread bucket
6. Put flour, sugar in one corner, salt in one corner, yeast in the middle
7. Start the dough making program, knead the dough for 15 minutes, press the stop button to stop
8. Add 35 grams of butter, then re-select the dough program, the machine will automatically knead the dough for 20 minutes and then start to ferment, plus the upper 15 minutes, for a total of 35 minutes of kneading
9. My bread machine has a total of 90 minutes for the dough process, including kneading for 20 minutes and fermentation for 70 minutes. This is the size of the dough before fermentation.
10. The machine fermented for 70 minutes and then finished, the volume of fermentation was more than 2 times larger. Dip your fingers with flour and gently press the surface of the dough. The finger marks will not recover immediately, nor will the air leak and collapse. The fermentation is complete.
11. Take out the dough, vent it and round it
12. Divide the filling into 8 equal parts and roll them into circles
13. Divide the dough into 8 equal parts
14. Also rounded
15. Roll into a round cake
16. Put the filling into the center of the circle
17. Close the mouth and roll it into a circle
18. Cover with plastic wrap and relax for 15 minutes
19. Put it in the oven and select the fermentation program for secondary fermentation (put a bowl of boiling water in the lower layer of the oven, the fermentation will be faster)
20. When the fermentation reaches about 2 times, the fermentation is over
21. Brush egg liquid on the surface
22. Sprinkle with sesame seeds
23. Preheat the oven at 170℃, put a bowl of water on the bottom layer (bread will be softer)
24. Put the baking dish into the oven, middle level, upper and lower fire, bake for 20 minutes
25. After baking to the right color, it can be covered with tin foil
26. Baking is over, out of the oven
Tips:1. The amount of liquid is added according to the water absorption of the flour, and the water in the dough can be replaced with the same amount of milk;
2. The baking temperature and time are adjusted according to the performance of the own oven;
3. When baking, put a cup of hot water in the bottom layer to make the bread softer;
4. After baking to the right color, it can be covered with tin foil;
5. The filling can be covered with plastic wrap to make it easy to form a dough and put in the refrigerator.
