Cooking Steps

1. 

   Step1:Mix the butter and sugar together. Stir quickly. Then add the eggs in several times. Stir. Add.

2. 

   Step2:Mix the milk powder and cornmeal a little. Then pour in. Mix well. That's OK.

3. 

   Step3:Pour the high flour + sugar + yeast into the blender. Then pour the egg + water + milk into the blender. Mix slowly first, and then speed up the mixing.

4. 

   Step4:Smooth the dough a little bit. Add butter and salt. Beat until smooth. (i.e. can pull out glove film

5. 

   Step5:Take out the dough, take out the shape, apply a little salad oil, cover with plastic film and put it on the table for 15 minutes.

6. 

   Step6:Divide the relaxed dough into 90g or so. Rub the dough round and put the plastic film on the back cover to relax for 10 minutes.

7. 

   Step7:At this time, the filling can be divided into about 25g. Spare.

8. 

   Step8:Pack the coconut stuffing into the dough. Tighten the joints.

9. 

   Step9:Put it on the table and pat it flat. Use a rolling pin to roll it flat. Turn a face over. Roll it up in parallel. Cover with plastic wrap and relax for 2-3 minutes.

10. 

    Step10:Flatten the dough slightly. Roll it flat. Cut a few knives in the middle. (to cut through).

11. 

    Step11:Then flip a face. Roll up obliquel

12. 

    Step12:Then hold both sides. Twist in a knot

13. 

    Step13:After the interface is crossed, the interface just enters the circl

14. 

    Step14:Put the shaped bread into the fermentation tank. Take iris fermentation tank as the reference standard. Use the dry temperature of 45 ℃, the wet temperature of 60 ℃ and fermentation for about 45 minutes.

15. 

    Step15:The fermented dough is about twice the size of the original dough. Then brush the egg liquid.

16. 

    Step16:Preheat the oven. Put the fermented bread into the oven. Take iris oven as a reference. Use the hot air of 160 ℃ to bake for about 10 minutes. Bake golden yellow.

17. 

    Step17:Output effec