1. The preparation materials are shown in the figure.
2. Put all the first part into the bread bucket, put the liquid first, then the solids, and finally dig a small hole on the surface of the flour to put the yeast powder.
3. Start the bread machine kneading program and knead continuously for 40-50 minutes. Knead the dough until the film can be pulled out without pulling out the glove film.
4. Cover the kneaded dough with a lid for the first fermentation.
5. Next, make the coconut custard filling. Put the milk, eggs and sugar in a non-stick pan and stir well.
6. The butter melts in water.
7. Pour into the milk and egg liquid and stir well.
8. Add the coconut paste.
9. Turn on the lowest heat and quickly stir fry the coconut filling.
10. Fry until as shown in the picture.
11. The dough is fermented to twice its size, and the flour will be fermented by sticking a hole in the flour without shrinking or collapsing.
12. Use a rolling pin to roll out the dough to exhaust.
13. Knead it into a ball and put it in a fresh-keeping bag to wake up for 20 minutes.
14. Then divide the dough into four parts.
15. Take one out, and seal the others with plastic wrap.
16. Divide this dough into 5 portions.
17. Roll into a long bar.
18. Sprinkle the coconut filling evenly.
19. Pinch both sides from the bottom and roll it up to seal the mouth.
20. 5 of them are rolled up and placed as shown in the picture. And do all the other parts.
21. Brush the surface of the fermented bread with egg wash. Preheat the oven at 175 degrees for 10 minutes, put the bread in the oven and bake for 18-20 minutes.
22. Make breakfast with milk and fruits, nutritious and delicious!
