Original, pure, soft, versatile. A touch of coconut and milky aroma, the warm and intoxicating bread flavor is filled in the kitchen during the baking process. It is really delicious, the more delicious it is. The production is very simple. The amount of butter and sugar is slightly restrained compared to the average sweet bread. Lily personally feels just right, reducing the heat while ensuring the taste. A person who likes a sweet taste can increase the amount of sugar.
Put all the dough materials except butter into a pot (yeast and flour are mixed first and then put in other materials), knead into a smooth and smooth dough to basically extend the mask, add softened butter, and mix well. The dough can be pulled out of the full stage of the glove film. Cover the basin and place it in a warm place for 1-2 hours (if there is time, this step can be carried out in a refrigerator for at least 15-17 hours of slow fermentation, that is, the first day and the good noodles are placed in the refrigerator, the first Do it in two days. The bread made out of this way is softer and has a better flavor).
Until the dough is fermented and expanded to 2 times larger, the hand does not rebound, and it feels very fluffy and light, and it has a uniform honeycomb shape. This degree indicates that the fermentation is good.
The dough was squeezed and vented, homogenized, divided into four equal parts, and spheronized separately, and the film was left to relax for 10 minutes.
Take a dough, knead it into a rectangle, and cut it with a knife into three sticks connected at one end.
Each stick is long and thin. Try to be as uniform as possible.
Braided into a scorpion, good mouth, good shape. Note that the tweezers should not be too tightly packed, so as to prevent the fermentation from expanding and the back tendons to break or appear a trace, which affects the appearance. Keep your mouth tight and keep it out during the baking process.
Make four dice in sequence and place them evenly on the baking tray with tin foil.
Place the baking tray in the oven, close the oven door, and ferment for 30 minutes - 1 hour (in the cold winter, you can use the fermentation function of the oven, set 40 degrees, 30 minutes or so). Until the bread crumbs look like a fluffy 2 times larger. At this time, the bread embryo is a delicate, fluffy, blown-out.
Take out the baking tray. Preheat the oven at this time, 175 degrees, 10 minutes. At the same time, a layer of whole egg liquid is gently and evenly spread on the skin of the bread dough. After brushing, you can repeat it again.
Sprinkle a layer of coconut on the breadboard (spray as much as possible in the midline, and the coconut will spread to the sides during the roasting process). Place in a preheated oven at 175 degrees. The middle layer is baked, fired up and down, 175 degrees, 20 minutes.
The epidermis is golden and taken out. The heat is stored in a sealed atmosphere at room temperature.
The organization is also very beautiful. The brushing effect is very good, especially the soft taste.