1. Put the soup ingredients in the main ingredients into a deeper stainless steel bowl
2. Stir the soup ingredients evenly
3. When the water in the pot is boiled to about 70 degrees, turn to low heat, put the bowl containing the soup ingredients into the pot and heat it over water. Stir continuously while heating, until the batter has obvious lines and the film appears immediately Lihuo
4. After leaving the fire, continue to stir for about one minute. The batter picked up with chopsticks can pull out this transparent film, and the soup is successfully made^_^
5. When it is hot, seal it with plastic wrap, let it cool, and keep it in the refrigerator for at least one hour. The soup can also be prepared the night before and put in the refrigerator overnight.
6. Put all the ingredients in the main ingredient except butter into the kneading bucket in the order of milk, soup (take out from the refrigerator), sugar, salt (put diagonally with sugar), Zhongyu bread flour, and yeast, and cut the butter. Ding and put it in a bowl to soften
7. Start the kneading machine and knead the dough for 10 minutes to pull out a rougher film
8. Put in the softened butter and knead the dough for 20 minutes until the glove film can be pulled out
9. Dough round
10. Cover with a wet towel for the first fermentation
11. When fermenting, mix the coconut, sugar, and butter in the auxiliary ingredients.
12. Just rub it with your hands
13. The dough is twice as big as it is fermented, just use your fingers to dip the flour and poke a hole without shrinking or collapsing.
14. Take out the fermented dough, press it to exhaust, divide into eight equal parts and round
15. Cover with a damp towel and let for 10 minutes
16. Take a piece of dough and roll it into a beef tongue shape, sprinkle it with the coconut paste filling, press the filling slightly with a spoon to facilitate the shaping later
17. Fold from one end to 1/2 point,
18. Fold the two sides in the middle
19. Like this, fold it and hold it, roll it up
20. Squeeze at the closing
21. Then put the closing point down
22. Roll it into an olive shape with both hands
23. Put in the baking tray
24. Spray water on the surface of the bread, put it in the oven for secondary fermentation, and put a bowl of hot water at the bottom of the oven to increase the humidity
25. Take it out when the fermentation is twice as big, remember to take out the bowl of hot water, take it out, preheat the oven, lower the heat to 150°C, heat up to 170°C, and preheat for 10 minutes
26. Mix and stir the brush surface materials in the accessories evenly
27. Brush the second-baked bread dough with egg wash
28. Sprinkle a little coconut
29. Put it into the preheated oven, bake for 25 minutes, observe the coloring, increase or decrease the baking time according to your own oven
30. When it’s not hot, put it in a fresh-keeping bag and keep it tightly sealed. If you can’t finish it, keep it tightly sealed^_^
Tips:1. Be sure to pay attention to the soup, observe while stirring, and immediately remove the film from the fire, and continue to stir for about 1 minute after leaving the fire
2. Adjust the temperature of the oven according to your own home, because the heat of each oven is different!
2. When kneading the dough on hot days, you must open the lid to knead, otherwise the dough will become sticky if it doesn't knead out.
