Golden Lotus Bread
1.
Except salt, yeast, corn oil and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and put the instant noodles in the refrigerator overnight. After taking it out the next day, add yeast and knead until dissolved. Then add salt, knead out a thick film
2.
Add corn oil and knead until fully expanded (out of film)
3.
Ferment in a warm place to 2 times the size, round the exhaust, cover with plastic wrap and relax for 15 minutes
4.
Roll the dough into a 36*23 rectangle, brush the surface with corn oil, sprinkle with a layer of coconut, leave 1cm around without brushing
5.
Rolled into a long cylindrical shape
6.
Divide into 9 equal parts, put the first and the last two pieces aside first
7.
Cut the remaining 7 pieces diagonally into 14 pieces
8.
One 9-inch round mold (or pizza tray), put oiled paper on it, place 10 diagonal noodles on the periphery, place the high slanted part on the outermost part, and place the remaining 4 diagonally in the middle, and then put the remaining noodles in the middle. Place one piece in the middle, and tear the other into small pieces and place them in the gap between the petals.
9.
Ferment in a warm place to 2 times the size, brush with egg liquid
10.
Preheat at 140°C, bake at 130°C for 30 minutes, the color is satisfactory and the foil is covered
11.
Brush corn oil out of the oven, and keep it sealed when there is residual heat
Tips:
1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
3. Don't send too big the second serve.
