Cooking Steps

1. 

   Step1:Prepare Polish seeds one day ahead of time. Mix water and yeast. Let stand for 2 minutes. Pour in high gluten flour and mix. Let stand for 30 minutes at room temperature. Refrigerate and ferment. Use the next day.

2. 

   Step2:There are a lot of bubbles on the surface of the Polish seed. Peel it open and it looks like a honeycomb.

3. 

   Step3:Except butter and salt, pour the liquid materials of the main dough into the cook machine. Then pour other materials. Knead at low speed until there is no dry powder. Turn to high speed.

4. 

   Step4:Knead to the expansion stage, put in the butter that has been softened in advance. Knead in the second gear until the butter is completely absorbed. Put in salt. Knead at high speed.

5. 

   Step5:Do not knead the dough more than 28 degrees.

6. 

   Step6:Knead to the fully extended stage.

7. 

   Step7:Spread out the baking tray or fresh-keeping box. 3528 degrees. Humidity 75% for the first fermentation.

8. 

   Step8:When the dough is fermented, make coconut stuffing. Melt butter into liquid. Add sugar and mix well.

9. 

   Step9:Add the egg liquid in several times. Add the next time after each mixing.

10. 

    Step10:Add coconut and milk powder and mix well. Set aside.

11. 

    Step11:The dough is two times the size.

12. 

    Step12:Take out the dough by turning it upside down. Pat it gently to exhaust the air. Let it round and relax for 20 minutes.

13. 

    Step13:Roll it into a 25 * 40 rectangular patch.

14. 

    Step14:Put on the coconut stuffing. Leave 2cm blank on the right, as shown in the picture.

15. 

    Step15:Roll it up from left to right. Tighten it up.

16. 

    Step16:Cut in the middle. Don't cut at the bottom and both ends.

17. 

    Step17:Fold both ends down. In order to make you see better, I put it on the side.

18. 

    Step18:Roll up. Put it into 450 grams of toast box. The temperature of the second fermentation is 36 ℃. The humidity is 75%.

19. 

    Step19:Send to full mold or nine minutes full.

20. 

    Step20:Brush the surface with a little milk over the whole egg.

21. 

    Step21:Preheat the oven at 180 ℃. Bake for 35 minutes. Bake for 8 minutes and cover with tin paper.