BraidedbunsThe ingredients:High-glutenflour300g, 3g salt,sugar50g, dried yeast 4g,egg liquid40g, puremilk145g，butter25g, surface material: egg wash 20g, coconut flakes

　　 braided bunsThe method:
1. Put all the dough ingredients except the butter in a bowl (mix yeast and flour first before adding other materials). Knead to form a smooth and elastic dough until it can be stretched into a thin membrane at the basic stage, then add softened butter and knead until the dough can stretch into a thin, transparent film at the full stage.Cover the bowl with a lid and place in a warm area to ferment for 1-2 hours (if time permits, this step can be done by refrigerating overnight for at least 15-17 hours. The bread will turn out softer and more flavorful).This makes the bread softer and more flavorful.
When the dough has risen to double its size, press it with your fingers; if it doesn't spring back and feels fluffy and light, with a uniform honeycomb structure inside.This indicates that fermentation is complete.
2. Gently squeeze out air from the dough, knead evenly, divide into four equal parts, round them up, cover and let rest for 10 minutes.
3. Take one portion of the dough, flatten it into a rectangle, cut it into three connected strips with a knife.
4. Roll each strip to make it long and thin, try to keep the thickness even.Try to apply it evenly.Learn cooking

　　  
5. Braid the strips together to form a braid, seal off the end, and shape well.Do not braid too tightly; this could cause the gluten to break or leave indentations that affect appearance during baking.Seal the seam tightly to prevent it from opening up during baking.GlutenSeal the seam tightly to prevent it from opening during baking.
6. Make four such braids and place them evenly on a baking sheet lined with parchment paper.
7. Place the baking sheet in the oven, close the door, and let the bread braid ferment for 30-60 minutes (for colder winter days, use the fermentation function at 140°F/60°C for about 30 minutes).Until the bread looks puffy and has doubled in size.At this point, the dough is soft and delicate like it can be easily pierced.Remove the baking sheet.Preheat the oven to 175°C (350°F) for 10 minutes.
Meanwhile, evenly brush a layer of egg wash on the surface of each bread braid.(You can repeat this step once more if desired.)8. Sprinkle coconut flakes generously over the center line of each braid; they will spread out during baking.You can brush it again after the first application.
9. Place the braided buns into the preheated oven on the middle rack.Bake with fan-assisted heat, 175°C (350°F), for 20 minutes or until the surface is golden brown.CenterBaking,For 20 minutes at 175°C (350°F) with top and bottom heat. Remove when done.