Charming Coconut Flower Bread
1.
Put all ingredients except butter in the bread machine and knead for 20 minutes
2.
Knead for 30 minutes after adding the butter
3.
The dough is ready to be whipped when the film can be pulled out
4.
Then press the fermenting key to ferment, until it is about 2 times the size, poke it in with your fingers, the dough does not shrink, and the fermentation is completed in one time
5.
Fermentation is about 1 hour at a time. At this time, we can prepare the coconut filling, and beat the softened butter with powdered sugar until white.
6.
Then add the egg yolks one by one, mix well, add 10g milk and continue to mix well
7.
Finally, pour the coconut and milk powder into the whipped butter and mix well.
8.
After the dough is fermented once, take out the dough and vent it, then divide it into small 30g doughs, round them, and cover with plastic wrap to relax for about 15 minutes.
9.
Roll the coconut filling into 15g small balls, take a portion of the dough, roll it into a round cake with a rolling pin, wrap the coconut filling, and seal it.
10.
, Then lightly press it into a round cake, divide it into quarters and cut out an opening about 2 cm long with scissors, then cut the opening into 8 equal sections, and then turn it clockwise to form a flower shape.
11.
Then put it into the baking tray, turn on the fermentation function in the oven, then put in a bowl of hot water and leave it to ferment for 10 minutes.
12.
After the second fermentation is completed, brush the surface of the bread with egg liquid, squeeze strawberry jam in the middle, and bake at 180 degrees for 15 minutes.
