1. Sprinkle some thin noodles on the chopping board to round and relax the fermented dough for 20 minutes. Now start to prepare the coconut filling, cut the butter into small pieces, soften at room temperature, and beat with fine sugar until fluffy. Add the whole egg in portions and mix well. Add coconut paste and mix well, then pour in fresh milk to allow it to fully absorb water.
2. Divide the dough into a uniform size and roll it into a round and relax for 10 minutes.
3. Take a piece of dough and roll it into a circle.
4. Wrap the coconut stuffing into the dough, pinch tightly to close the mouth.
5. Roll out the dough wrapped in the filling into a round shape.
6. Fold in half up and down.
7. Use a scraper to cut a few knives in the middle. Do not use knives or sharp objects on the silicone panel, otherwise the knife will be easily pulled out.
8. Spread the dough.
9. Twist the dough from side to side.
10. The twisted dough is rounded toward the center and placed in the bread tray.
11. Put it on the baking tray for secondary fermentation.
12. Ferment to double the size and brush with whole egg liquid.
13. The upper and lower tubes of the oven are preheated at 160 degrees and the middle level is about 20 degrees.
Tips:1. If the bread you make doesn't shape and is easy to collapse, it means that there is too much water or too much fermentation;
2. The temperature of the toaster oven should not be too high, and the baking time should not exceed 25 minutes;
3. The bread crust should not be too close to the heat, otherwise it is easy to bake too dry and affect the taste;
4. The amount of sugar can be added according to your preference.
