1. Put high-gluten flour, milk powder and dry yeast in a basin, put sugar and salt diagonally, add water and eggs and stir into cotton wool with chopsticks.
2. Then, after kneading into a smooth dough, add butter that has softened at room temperature.
3. Rub like washing clothes, beat and rub again, at least 20 minutes.
4. Twenty minutes later, knead to the stage of expanding the film.
5. Put the dough in a basin, cover with plastic wrap and ferment to 2.5 times its size.
6. Take out the fermented dough and knead it evenly.
7. Divide into eight doses of uniform size, cover with plastic wrap and relax for 20 minutes after rounding.
8. At this time, prepare the coconut filling: Corn oil and coconut egg liquid and sugar mix well.
9. Take a dose and press flat.
10. Add an appropriate amount of coconut filling.
11. Wrap it up like a bun and close it.
12. Press it flat and roll it into an oval shape with a rolling pin. Make a few cuts in the upper half of the pie with a knife. Just draw halfway as shown, don’t draw a segment on the edge.
13. Then roll up from the bottom half of the pie.
14. The pattern of the coconut bread is done, and all are done in sequence.
15. Put it in the oven and put a pot of hot water under the oven to ferment the bread to 1.5 times its original size. Then brush a layer of whole egg liquid.
16. Preheat the oven at 160, place the baking tray in the middle of the oven, and bake at 160° for about 25 minutes. Tin foil can be added after evenly colored.
Buy on JD
Buy on Amazon