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 the dough is fermented, exhaust air and divide into 7 equal parts.
4. Flatten the dough, put in the peanut and coconut filling, and pinch it 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 being exposed.
6. Use a sharp blade to carefully cut on the dough, cut into even cuts, and only cut through one layer of the 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, and 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. Ferment to twice the original size, and brush the surface with egg liquid.
10. Preheat the oven, middle and upper, upper and lower fire, bake at 130 degrees for 30 minutes, and the color is satisfactory and covered with tin foil.
11. Seal and store when there is residual heat.
12. Appreciation of the finished picture.
13. Appreciation of the finished picture.
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.