Dough material

300 grams of high-gluten flour

3 grams of salt

50 grams of white sugar, like sweet sugar can increase the amount of sugar.

4 grams of dry yeast

40 grams of egg liquid

Pure milk145g

25 grams of butter

Epidermal material

20g egg liquid

Coconut jam

Woven bread?

Put all dough materials except butter into the pot (stir the yeast and flour before adding other materials), knead into smooth dough until the mask can be basically pulled out, add softened butter and knead evenly until the dough can be pulled out of the glove film. Cover and put the basin in a warm place to ferment 1-2 hours (if you have time, this step can be fermented slowly in the refrigerator for at least 15- 17 hours, that is, put the mixed noodles in the refrigerator the day before and cook them the next day. The bread made in this way is softer and tastes better.

Until the dough is fermented and expanded to twice the size, it does not rebound when pressed by hand, and it feels very fluffy and light when held, and the inside presents a uniform honeycomb. This degree indicates good fermentation.

Squeeze and exhaust the dough, knead it evenly, divide it into four equal parts, knead it round, film it, and relax it for 10 minute.

Take a dough, roll it into a rectangle, cut it into three fried dough sticks, and connect one end with a knife.

Rub each noodle long and thin. Try to keep balance.

Braid, put away, straighten. Be careful not to braid the braid too tightly, so as not to break or tighten the tendons after fermentation and expansion, which will affect the appearance. Squeeze your mouth tightly so as not to spread it when baking.

Braid four braids in turn and put them evenly on the baking tray with tin foil.

Put the baking tray in the oven, close the oven door and ferment for 30 minutes-1 hour (the fermentation function of the oven can be used in cold winter, set at 40 degrees for about 30 minutes). Until the bun looks fluffy and swollen twice. At this time, the bread embryo is delicate and fluffy, and it can be broken by blowing bombs.

Take out the baking tray. At this time, preheat the oven 175 degrees, 10 minute. At the same time, gently and evenly brush a layer of whole egg liquid on the crust of the bread blank. You can brush it again after you finish.

Spread a layer of coconut milk evenly on the bread blank (as far as possible in the center line, coconut milk will spread to both sides during baking). Put it in a preheated oven 175 degrees. Bake the middle layer, fire up and down, 175 degrees, 20 minutes.

The skin is golden. Take it out. Hot air is exhausted, sealed and stored at room temperature.

The organization is also beautiful. The drawing effect is good and the taste is soft.