1. Except corn oil, salt, and yeast, mix all the 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 is dissolved )→Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out.)→Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easy to break film can be pulled out).
2. Ferment in a warm place to double its size.
3. When the dough is fermented, mix all the ingredients of the peanut and coconut filling in the auxiliary material evenly to make the filling and set aside.
4. After fermentation, the dough is vented, divided into 6 equal portions, and covered with plastic wrap to relax for 20 minutes.
5. Flatten the proofed dough, put it in the filling, and squeeze it tightly.
6. After pressing the flat, slowly roll it into a rectangular shape. Do not use excessive force to prevent the rolling stuffing from being exposed.
7. The upper and lower ends are respectively rolled to the middle and connected in the middle.
8. Turn the dough rolls over and place in the baking tray.
9. Cut with a sharp blade, cover with plastic wrap, and ferment in a warm place to double the size.
10. Sift a layer of coconut paste on the surface (you can also sprinkle with sesame seeds, etc.), preheat the oven, fire up and down, and bake the middle layer at 130 degrees for 30 minutes (the required time and temperature are determined by your own oven), and the surface is colored satisfactory and covered with tin foil.
11. Seal and store when there is residual heat.
12. Fluffy, soft and rich in taste.
Tips:1. The time and temperature required for baking can be adjusted according to your own oven.
2. During baking, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
