Coconut Bread

Coconut Bread

1. Bread ingredients

2. Coconut raw materials

3. Coconut filling method: beat the egg and mix well with milk

4. The butter is softened at room temperature, add sugar and mix well

5. Pour in the mixed egg milk

6. Stir well and pour in the coconut paste

7. Mix well and put in the refrigerator for later use

8. Breading method: yeast is poured into milk to dissolve, all ingredients except butter are mixed and poured into the container

9. Pour the yeast into the ingredients, knead to the half-expansion stage and add butter

10. Continue to knead to the expansion stage

11. Covered and fermented to 2-3 times larger and exhausted

12. Cut into 2 portions

13. Divide one portion into 9 small portions and round, and relax for 15 minutes

14. Divide the coconut filling into the same number of portions as the dough

15. Take a dough and press it flat and put it on the stuffing

16. Tighten the seal

17. Roll out into an oval shape with the seal facing down

18. Flip face and fold

19. And then fold it into a fan

20. Cut 2/3 with a knife

21. Open the cut surface

22. Prepare all the breads, put them in the baking tray, and carry out the second fermentation (one tray of oven fermentation, one part of room temperature fermentation)

23. Brush the fermented embryo with a layer of egg liquid

24. Preheat the oven at the bottom of 180, middle level, bake for about 15 minutes

25. After one is baked, the other is almost fermented)

26. Finished product