1. Add the softened butter to the powdered sugar and mix it evenly with a manual whisk.
2. Add the whole egg liquid in 2 times and mix well. Remember to mix thoroughly before adding egg liquid.
3. Add the milk in 2 times, and you must mix it thoroughly before adding the next milk. At this time, there will be a little separation of oil and water, which does not matter.
4. Add the coconut minced, stir well, and then put it in the refrigerator.
5. Put all the raw materials in the dough into the bread bucket in the order of bottom liquid, middle powder, upper sugar, salt and yeast. Be careful not to contact the yeast directly with sugar and salt. Start two kneading programs and knead to the expansion stage. At this time, the dough is already very smooth and a thinner film can be formed.
6. After the dough is reunited, put it in a large bowl, cover with plastic wrap, put it in a warm place, and ferment at room temperature. After about 50 minutes, the dough has been fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
7. The fermented dough can be exhausted by pressing it, and it can also be exhausted with the help of an exhaust rolling pin.
8. The aired dough is divided into 3 doughs, and they are all rounded and covered with plastic wrap to relax for 15 minutes.
9. Roll the loose dough into a rectangular dough with a rolling pin, and squeeze the bottom end with your fingers, so that it will stick together.
10. Take out the chilled coconut filling and divide it into 3 portions. Spread one part of the coconut filling evenly on top of the dough sheet and press it with a rolling pin.
11. Roll up the dough sheet from top to bottom.
12. Remember to squeeze tightly when closing, and squeeze both ends as well.
13. Then flatten the dough, divide the dough into 3 parts with a spatula, remember not to cut off the beginning part.
14. Weave the dough into a braid shape and pinch it tightly.
15. After all the dough is processed, put it in a glass baking tray. The baking pan can be spread evenly with softened butter first, which will release the mold better.
16. Spray water on the dough, cover it with plastic wrap, and leave it in a warm place to ferment to double its size. It takes about 20 minutes.
17. The fermented dough and the mold are sent into the preheated oven, the middle layer, the upper and lower heat is 160 ℃, and the baking is 23 minutes.
18. The baked dough is immediately demoulded and placed on the baking net to cool.
19. Super soft coconut chop bun.
Tips:1. The amount of water in the dough should be adjusted according to the water absorption of the flour.
2. It can be fermented at room temperature in summer, if it is winter, you can use a bread machine or oven to ferment.
3. The baking time and temperature need to be adjusted according to the temper of your own oven.
4. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
For the recipe of this coconut braid row bun, please refer to @啊寫511. The original recipe used a kind of dough, but I replaced it with the light cream toast recipe of @泳歌. The soft bread and the fragrance of coconut, the combination of the two is perfect, the fragrance is so good that you have no friends, you really want to give it a try.
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