Main Ingredients:

High-gluten flour 250g

Supplements:

Yeast (dry) 3g

Egg 15g

Egg yolk 1

Shredded coconut in moderation

Hotdog sausage 8pcs

Seasoning

Salt 4g

Ketchup in moderation

Sugar 20g

Milk powder 8g

Butter 20g

Water 125g

Mustard in moderation

Methods for Shredded Coconut Hotdog Rolls

1. Pour the rest of the ingredients in the dough except for butter into the mixing bowl and mix;

2. Stir until the surface of the dough is smooth, add the butter and stir;<

3. Mix the dough until it reaches the extended stage and a uniform film can be pulled out;

4. Take out the dough, roll it out, put it into a bowl, and cover it with a damp cloth for fermentation;

5. Ferment the dough until it is 5 times as big as the original dough;

6. Divide the fermented dough into 55 grams of small dough balls, roll it out, and cover it with a damp cloth for 10 minutes of slack time;

7.

7. Turn the dough to face down, flatten the dough with the palm of your hand, and roll it up;

8. Roll the dough into long strips;

9. Wrap the strips around the hot dog sausages;

10. Arrange them neatly on a baking sheet for the second fermentation;

11. Brush a layer of egg yolk mixture on the top of the second fermented dough;

12. Sprinkle the top with a layer of Thinly sprinkle a layer of shredded coconut on the surface, and then brush a layer of egg yolk liquid;

13. preheat the oven 15 minutes in advance, 200 degrees, bake for 15 minutes until the surface of the golden brown; remove from the cool, squeeze the yellow mustard sauce, ketchup can be.