1. Except salt, yeast, corn oil and auxiliary materials, mix all the raw materials, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil (knead) To fully expanded state).
2. Ferment in a warm place to double its size.
3. After fermentation, the dough is vented and divided into 6 equal parts.
4. Roll into an oval shape and sprinkle a layer of coconut paste evenly.
5. Roll up along the long side.
6. Pinch the mouth tightly, knead it into two olives with a thin middle and a thick middle, and put them into an 8-inch square mold covered with greased paper for the second fermentation.
7. Ferment to double the size, and brush the surface with egg liquid.
8. Preheat the oven, middle layer, bake at 130°C for 30 minutes, and cover with tin foil to satisfy the color.
9. Seal and store when there is residual heat.
10. The tissue is soft, nutritious and delicious.
11. Appreciation of the finished picture.
Tips:1. Adjust the baking time and temperature appropriately 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.
