How to make milk-flavored buns

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  1.Except butter, pour all the ingredients into the bread machine bucket, and put the salt and sugar diagonally.Finally, make a hole in the middle, add yeast, and start the kneading process of the bread machine.

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  2. After kneading the dough for half an hour, add butter and continue kneading for half an hour.

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  3. Knead the dough for an hour to remove the glove membrane.

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  4. Ferment directly in the bread machine until it is 2.5 times larger.After the dough has risen, start the kneading process for a few minutes to deflate the dough.

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  5. Squeeze the air out of the dough, divide the dough into 16 portions, and place at room temperature Let it rise for 15 minutes and cover with plastic wrap.

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  6.Take a piece of dough and use a rolling pin to roll it into an oval shape.

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  7.Use a rubber scraper to roll the dough in one direction.

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  8.The mouth faces downward.

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  9. Arrange neatly in the baking pan, (my baking pan is 28x28)

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  10. Carry out secondary fermentation.The dough is placed at a temperature of 38 degrees and a humidity of 85% for final fermentation.I put it in the oven, put in a bowl of boiling water to increase the humidity, and the dough should be twice as big as when it was just made.Take out the baking sheet and preheat the oven to 160 degrees.

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  11. Brush a layer of egg wash on the surface, and then sprinkle with grated coconut.

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  12.Put it into the preheated oven and bake at 160 degrees for 25 minutes.After the surface is colored, cover it with tin foil to prevent the color from getting too dark.

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  13. Bake until the surface is golden brown.(The temperature difference between each oven is different, the specific temperature can be used flexibly according to your own oven)
  It is very soft inside when you tear it open.

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  14.Finished product