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1. First mix the ingredients (water, noodles, yeast) with chopsticks, wrap them in plastic wrap and put them in the refrigerator to ferment for more than 10 hours (you can prepare them in advance at night).
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2. Take out the fermented seeds, there are tiny bubbles on the surface, indicating that the fermented seeds are well fermented.
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3. In the order of liquid first and flour, put the main dough materials (that is, those that are not marked are the main dough materials) into the bread machine one by one, add the seeds, put salt and yeast diagonally, and start a kneading function (time About 25 minutes).
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4. After completing a kneading process, add butter, continue to start the kneading function, knead the dough to the expansion stage, and then ferment.
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5. In the process of dough fermentation, you can prepare the coconut filling, the butter is softened at room temperature, and the butter and white sugar are mixed well with egg custard.
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6. Add the whole egg liquid to the filling three times.
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7. Add coconut paste and mix well.
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8. The first fermentation is complete. Poke the dough in the middle of the dough without rebounding, indicating that the fermentation is complete.
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9. After the first round, take out the dough, press the exhaust, and roll it into a dough sheet.
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10. Spread the prepared coconut paste on the dough, about 2/3.
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11. Fold the noodles on the right 1/3 without coconut paste in the middle, then fold the left side in the middle, and then press the two ends to close.
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12. Turn the folded dough over and roll it out slightly, then use a scraper to cut it into equal-width dough pieces.
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13. The two cut dough pieces are stacked.
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14. Then use a scraper to divide the stacked dough into three equal parts.
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15. The cut and folded dough pieces are placed in an 8-inch hollow mold in turn, arranged, and put on plastic wrap for secondary fermentation.
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16. After the second serving is about 40 minutes, the dough has risen very high. After the butter used for brushing is melted in water, add the condensed milk and mix well. Brush the condensed milk evenly on the bread, and finally add some flat almonds for decoration. Preheat the oven 180 degrees in advance 5 Minutes, then bake for 40 minutes.
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17. Observe the coloring during the baking process, and cover with tin foil for about 15 minutes to continue baking.
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Tips:The bread made by low-temperature fermentation from Poland has a very good taste. Mix the ingredients in the refrigerator and keep them for more than 10 hours, and ferment until there are small bubbles on the surface. You can also use only egg liquid or honey water to brush the surface.