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 coconut minced, stir well, and then put it in the refrigerator.
4. In addition to coconut oil, put the other materials in the dough into the Dongling bread bucket. Start 2 kneading programs, knead until the dough is smooth, add coconut oil, and continue the kneading program.
5. Until the dough is very smooth, a thinner film can be formed. 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.
6. After about 50 minutes, the dough will ferment 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. After the fermented dough is pressed and exhausted, it is divided into 2 doughs evenly. After they are rounded, they are covered with plastic wrap and relax for 15 minutes.
8. Roll the loose dough into a rectangular dough with a rolling pin, spread half of the coconut filling evenly on the top of the dough, and press it with a rolling pin.
9. Fold 1/3 first and press it a little.
10. Fold up the rest again and squeeze it tightly.
11. Use a spatula to divide the dough into 3 portions, remember not to cut off the beginning part.
12. Weave the dough into a braid shape and pinch it tightly.
13. After all the dough is processed, put it in the mini toast mold.
14. Spray water on the dough, cover it with plastic wrap, and put it in the oven at 35°C. It will take about 30 minutes to ferment to double the size.
15. The fermented dough and the mold are sent into the preheated oven, the middle layer, the upper and lower heat is 170 ℃, and the baking is 18 minutes.
16. The baked dough is immediately demoulded and placed on the baking net to cool.
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.
