Cheese Coconut Bread
1.
Dissolve the yeast in warm milk, then mix with other Chinese ingredients, stir into a dough (just stir into a dough), leave it in a warm place to ferment for 1 hour, and then put it in the refrigerator overnight
2.
Tear 200 grams of the refrigerated old dough dough into small pieces, put the ingredients of the main dough except butter into a vertical mixer, after all the ingredients are mixed into a smooth dough, add butter, cycle the dough process twice, and knead to the expansion stage
3.
Then put the dough in a warm place and ferment for 1 hour until the bread is doubled in size. Dip the flour with your fingers, press a little bit, and the dough on the side does not shrink back. Reduce body weight and reduce gas. Divide evenly into 11 portions (about 50 grams each), and ferment for 10 minutes in the middle of rounding.
4.
Make coconut stuffing according to the proportion
5.
Then wrap it up and place it on the baking tray with the mouth down
6.
Then put it in a warm place and ferment for 40 minutes until the bread is twice as big
7.
Then spread the egg liquid and spread a layer of cheese
8.
Then apply a layer of egg liquid and sprinkle with a layer of coconut shreds before putting it in the oven
