How to make osmanthus and coconut toast

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  1. Dissolve eggs, oil, sugar, yeast powder and let it stand for 15 minutes (the dissolved water should not be too much, 15-20 ml is enough), then add milk Pour in slowly one by one, leaving a little to smear the surface of the dough when putting it in the oven to add moisture.

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  2.Mix evenly and continue to knead the dough

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  3.Until it is no longer sticky, put it in a warm place and wait for fermentation

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  4.After fermentation, take out and rub to remove air

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  5. Divide into three small balls, press into a rectangle, sprinkle with coconut and osmanthus (the osmanthus was collected last year), roll up from the short side.

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  6. After everything is rolled, place it in a toast box to continue fermentation.When the dough is almost above the mold (10 minutes full).Waiting...

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  7.After sending it out, apply a layer of remaining milk.At the same time, place a baking pan filled with half water on the bottom floor of the oven and preheat it to 180 degrees for 10 minutes.

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  8. After preheating, place it in the oven at 180 degrees and bake for 40 minutes, and observe the color of the surface Change, cover with tin foil after coloring (it will take about 10 minutes to color), and continue baking.

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  9.After baking, take it out of the mold and lie on your side until the temperature reaches the palm temperature.You can deal with it according to your mood.

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  10. Just toast, it’s just like making steamed buns

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  11.Coconut and osmanthus filling, very fragrant