2. After the butter is cooked, add 50g egg liquid in three times and mix well, then add it after each time.
3. Then add coconut and stir well.
4. Add milk and mix well.
5. Put the evenly stirred coconut stuffing in the refrigerator for later use.
6. Knead and ferment the bread dough to the bread machine, throw all bread materials except butter into the bread machine, knead until the dough surface is smooth, add butter softened at room temperature, and then do not move and toss. After the dough is basically fermented, pour it out, knead out the air in the dough, divide it into 6 groups, and ferment in the middle for 15 minutes.
7. Take a dough fermented in the middle, knead it flat by hand, divide the coconut stuffing into six equal parts, and put one on the dough.
8. After wrapping, put your mouth down, roll it into a big and small shape like a sole with a rolling pin, and then cut several holes in it with a knife.
9. Then roll from the small end to the big end, just finished rolling, and the incision is upward.
10, each one is rolled, shaped, put into a baking tray, put a plate of hot water in the oven, put the baking tray on it, and turn off the oven for secondary fermentation (about 40 minutes). The method of secondary fermentation is in Junzhi's view.
1 1. Brush the egg liquid on the dough fermented twice and send it to the preheated oven. The middle layer is 180 degrees 15-20 minutes.