Coconut flavored meal roll (one-time fermentation)

1. Mix all ingredients except yeast, salt, and corn oil in the main ingredients, knead until there is no dry powder, cover with plastic wrap, and refrigerate the instant noodles in the refrigerator for one night (or soak the noodles at room temperature for more than 30 minutes).

2. Take out the dough, add yeast first, knead until the yeast dissolves and there are no particles, then add salt, knead until the salt dissolves, and finally add corn oil. Knead it into a thick, tough and smooth film (no need to knead the dough with a hand mask). After being refrigerated and soaked overnight, the dough naturally develops gluten. The next day, when taken out of the refrigerator, a thick and very tough film can be pulled out directly by hand.

3. The dough does not need to be fermented, it is directly divided into 12 equal parts, kneaded, covered with plastic wrap, and relaxed for 15 minutes.

4. Take a small ball and roll it up and down from the middle.

5. Fold in three from left and right towards the center.

6. Roll it long again, with the upper and lower ends rolled towards the middle.

7. Flip over and complete all the dough in sequence.

8. Place it in a mold (or baking tray), cover it with plastic wrap, and ferment until it doubles in size.

9. Sift a layer of coconut flour (or high gluten flour) on the surface and use a blade to draw a cross shape.

10. Place it in a preheated oven, in the middle layer, over high and low heat, and bake at 130 degrees Celsius for 30 minutes (the required time and temperature are determined by your own oven). Cover with tin foil if the color is satisfactory.

11. Get out of the oven.

12. Demoulding.