Polish species: 50 grams of high-gluten flour, 50 grams of clear water and 0.5 grams of dry yeast?

Main dough: 250g of high-gluten flour, 45g of sugar, 55g of whole egg liquid, 3g of dry yeast, 3g of salt, 3g of pure milk and 20g of100g of salt-free butter.

Coconut paste: 60g of corn oil, 40g of sugar, 45g of whole egg liquid and 35g of coconut paste?

Exercise:?

1. First polish the seeds: stir the high-gluten flour, clear water and dry yeast in the formula evenly, seal and ferment at room temperature for 30 minutes, and then put them in the refrigerator for overnight 12 hours. ?

2. Coconut paste: All ingredients in coconut paste are put together and stirred evenly, and the state is smooth and flowing.

3. Kneading: Put all the raw materials except butter in the main dough into the low-grade dough with Polish seeds, continue to beat until it doesn't stick to the cylinder wall, add butter and low-grade mixed butter, and then turn to medium-high grade to form a film. Trim, round, seal and ferment to twice the size.

4. Sprinkle some flour on the panel to prevent sticking, press it evenly and exhaust it, divide it into 16 parts, knead it and put it in a baking tray to make it twice as big. When done, squeeze coconut on the surface of the bread. ?

5. Preheat the oven for 20 minutes 170 degrees in advance (the oven temperature can be adjusted according to the actual situation). ?

6. The water absorption of flour is different. The amount of milk can be reserved and increased or decreased as appropriate. All liquid ingredients are refrigerated.