#aca Baking Star Competition# Coconut Bread
1.
Knead the ingredients except the butter into a dough, knead until it is slightly smooth, put in the butter, continue to knead to the expansion stage, and put it in a basin for basic fermentation until the dough is twice as large.
2.
Divide the dough into 8 portions, round and relax for 15 minutes.
3.
Roll the dough flat into the coconut paste filling, round it and press it slightly, and cut out the gaps with scissors. Put it into the baking tray and place it in a warm and humid place for final fermentation. After fermentation, brush with egg liquid. (I’m putting it at room temperature for the final fermentation, covered with plastic wrap. The volume of the finished product will increase by 1.5-2 times)
