1. Prepare the ingredients, soak the raisins in warm water in advance (the coconut stuffing is not photographed, please refer to my recipe)
2. High and low powder mix
3. Add salt
4. Put sugar on the other side
5. Yeast on the side of the sugar
6. Put the egg liquid on the side of the sugar
7. Put the liquid last and pour the milk in the middle
8. Use chopsticks to stir into cotton wool, almost no dry powder, cover with plastic wrap, and refrigerate for 20 minutes
9. After the refrigeration is over, the dough is a lot moist
10. Pour out and start to knead the dough. After kneading the flour into a ball, start to knead the dough, knead forward with one hand, and lightly grasp the other end of the dough with the other.
11. Recycle a little bit and then rub it forward
12. After rubbing for about 5 times, roll it back into a ball, rub it a few times and then continue rubbing
13. Knead for about 10-15 minutes, round the dough to check the smoothness; the surface is smooth, the hands are smooth, and the board is smooth, you can proceed to the next step.
14. Flatten the dough slightly, put the butter in the center, and close the mouth
15. I started to knead the dough. After 2 minutes, the butter is almost absorbed, but the dough has not re-formed into a dough. You need to continue kneading.
16. After the dough has re-formed into a dough, start to knead it with less force, otherwise the gluten will be broken
17. Start rubbing the dough, rub it forward with one hand, and lightly grasp the other end of the dough with the other hand, not too much
18. Recycle a little bit and then rub it forward
19. After 10 minutes, round the dough and start to check the degree of filming
20. Cut out a small part, round it, and relax for about 20 seconds
21. The film is not too thin, this level is fine for making sweet bread
22. Divide the dough into two parts, one part into round dough (white dough), take it to ferment
23. Put another bunch of grapes (grape dough) to absorb the moisture, knead it and round it, take it to ferment
24. Fermentation with plastic wrap
25. Ferment in the oven, 50 minutes
26. After fermentation, the volume is at least twice as large
27. Vent and round the grape dough
28. Exhaust the white dough and round it
29. Divide into 50g portions, vent and knead round, cover with plastic wrap and relax for 15 minutes
30. The grape dough can be vented and rounded again.
31. The white dough is vented again and rolled into a round
32. Put coconut stuffing
33. Close up
34. Close down, close down
35. The two types of dough are lined up on the baking tray and covered with plastic wrap for the second fermentation (oven fermentation)
36. After 30 minutes, the fermentation is complete, take it out (at this time, dry the oven, preheat the upper and lower heat to 170°, 10 minutes)
37. Brush all the dough with egg wash, and sprinkle white sesame seeds on the dough covered with coconut paste to separate
38. Put it in the preheated oven, middle level, heat up and down 170°, 18-20 minutes
39. Finished picture
40. Raisins
41. Raisins
42. Coconut Bun
Tips:1. 220g of milk is not enough. I found something wrong when I just started it. It improved after adding 10g of water, but it was still dry and hard. It is recommended to add an appropriate amount of liquid according to your own situation. 2. This time, the noodles were not broken after adding the butter, and the whole process was rubbed to test whether there is a difference between the film and taste. 3. The glove film can be pulled out to transmit light, but it is not easy, and the dough is not wet and soft. It is recommended to add liquid. 4. It is better to add raisins during plastic surgery. 5. The finished product tastes hard and the organization is not very good, so the final conclusion is to add water and throw the noodles.
