1. Except corn oil, salt and yeast, mix all the ingredients in the main ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead) Until the yeast dissolves) → salt (knead out the coarse film) → corn oil (knead to the expanded state).
2. Ferment in a warm place to double the size, vent the air round, cover with plastic wrap and relax for 15 minutes.
3. Roll out the dough into a rectangular sheet, brush the surface with a layer of corn oil, sprinkle a layer of coconut, leave 1cm around without brushing the oil.
4. The roll is long cylindrical.
5. Divide into 9 equal parts, and put the head and tail aside first.
6. The remaining 7 pieces are cut diagonally into 14 pieces.
7. Place the round mold (or pizza tray) with greased paper, and place the 10 diagonal noodles on the periphery, place the slanted part on the outermost, and place the remaining 4 diagonals in the middle, and then place the remaining noodle in the middle , The other is torn into small pieces and placed in the gap between the petals.
8. Ferment in a warm place to 1.5 times the size, brush with egg wash.
9. Preheat the oven, bake at 130°C for 30 minutes, and cover the tin foil with satisfactory coloring.
10. It is sealed and stored when it is out of the oven and there is residual heat.
Tips:1. The time and temperature required for baking are determined according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
3. Don't send too big the second serve.
