1. Add liquid ingredients, milk, whipped cream, eggs, sugar, salt to the bread bucket (try not to touch sugar and salt)
2. Next, add high-gluten flour, low-gluten flour, and finally dig a small hole in the flour to bury the yeast
3. Knead the dough until the dough is smooth. Take a small ball and slowly open it until it can barely form a film. At this time, put the softened butter down and continue to knead until the glove film is stretched to form a film like chewing gum. And the edge pierced with your finger is smooth
4. Take the kneaded dough out of the bread machine, put it in a larger container, cover it with plastic wrap, and ferment to 2 times its size. (Depending on the size of the dough, it can also be fermented directly in the bread machine)
5. When the dough is fermented, let's make custard sauce: put butter➕corn oil➕water➕sugar together in a milk pan, simmer until boiling, remove from the heat, immediately sift and add low-gluten flour, use a manual egg beater Stir the yolk until it is even, and then add the egg yolk to the batter twice. Be sure to stir evenly and add a second time. The delicate custard sauce is ready~
6. Put it in a piping bag for later use
7. Next, let's make coconut filling. . ① Add powdered sugar to the softened butter and beat with an electric whisk until the color turns white. . ②Then add the egg liquid to the butter several times in a small amount, add little by little, stir evenly and then add, repeating until the egg liquid is added. (Don't add too much each time, otherwise the oil and water will separate) ③The milk is also added in small amounts several times, and it must be stirred evenly each time.
8. ④Add coconut paste and mix well
9. After the coconut filling is done, cover with plastic wrap and put in the refrigerator for later use
10. When fermented to twice the size, dip your index finger into the dough and insert it into the dough. The dough will not collapse or shrink quickly, that is, the fermentation is complete.
11. Take out the fermented bread and put it on the kneading mat, press to exhaust, and round it
12. Weigh the total weight of the vented dough and divide it into 12 equal parts (about 90g each). The small dough should be rounded and covered with plastic wrap or a plastic bag to relax for 15 minutes before shaping.
13. Flatten the loose dough into a tongue shape, and then use your fingers to thin one side to make it easy to close
14. Spread the coconut filling with a spoon
15. Use two hands to help roll up, close the mouth tightly
16. Be sure to squeeze it tightly, otherwise the filling will show up when you bake it
17. Put it in the oven, put a bowl of hot water underneath, and ferment to twice the size (the oven does not need to be turned on, it is treated as a sealed container, and hot water underneath can speed up the fermentation. And maintain humidity)
18. After the second serving, take out the hot water and take out the baking tray; preheat the oven for 10 minutes at 190°C; brush a layer of egg yolk liquid on the surface of the bread, and then squeeze the custard sauce.
19. Put the squeezed bread into a preheated oven, heat up and down at 190℃, put on the middle layer, bake for about 12 minutes, pay attention to the coloring (each oven has a different temper, my Galanz can be baked in just 12 minutes )🔴Satisfied with the coloring, when the time is not up, you can put tin foil on the top of the bread, so that it will not be too burnt
20. The fat caterpillar that swells while baking🐛 is so cute and chubby😂
21. The baked bread is shaken on the table to shake the heat out, and you can eat it while it is hot. It is super soft and delicious😊
22. The cold bread needs to be put in a fresh-keeping bag. It can be stored at room temperature for 3 days. Remember not to put the bread in the refrigerator, which will accelerate the aging of the bread. You can freeze it if you don’t finish it. Take it out and bake it for 5 minutes when you want to eat it.
