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 relax for 30 minutes, add yeast (knead to dissolve) → salt (knead out the coarse film) → corn oil (knead until Fully expanded state)
2. Ferment in a warm place to double the size
3. After the dough is fermented, the air is exhausted and divided into 7 portions
4. Flatten the dough, put in the peanut and coconut filling, close and pinch tightly
5. Press the small dough and roll it slowly into a slightly longer oval shape. Do not use excessive force to prevent the rolling stuffing from exposing
6. Use a sharp blade to carefully cut on the dough, cut into even cuts, and only cut through one layer of skin
7. Turn the dough over and roll it into a cylindrical shape with the bottom side down to prevent it from opening during fermentation
8. Make a circle, butt the two ends, pinch tightly (roll one end tighter, insert the other end and pinch firmly)
9. Put it in a baking dish lined with greased paper for secondary fermentation. Fermented to twice the original size, and the surface is brushed with egg liquid
10. Preheat the oven, middle and upper layer, upper and lower fire, bake at 130 degrees for 20 minutes, the color is satisfactory, and the tin foil is covered
11. Brush the surface with a layer of corn oil, and keep it sealed when there is residual heat
12. Finished picture appreciation
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.
