Coconut Bread Bars
1.
Soften the butter and add sugar
2.
Add the whole egg liquid in 3 times, stirring each time until it is completely absorbed
3.
Add the milk in 3 times, stirring each time until it is completely absorbed
4.
Add coconut paste and let stand so that the coconut paste fully absorbs the water
5.
After the oil method, the dough is kneaded to the expansion stage, covered with plastic wrap and fermented at room temperature twice as large
6.
Take out the fermented dough and roll it out directly into a rectangle
7.
Coat the coconut paste evenly on the right 2/3 area
8.
Fold inward from the left 1/3, and then fold again, the dough is in three folds
9.
Freeze the three-folded dough for 30 minutes (the dough is easier to roll out after freezing)
10.
The frozen dough is rolled out, rolled into square slices, and cut into even equal parts
11.
Each strip is twisted together like a twist, arranged on the baking tray, and gently squashed with your hands to prevent it from falling apart during baking
12.
Cover the whole dough with plastic wrap for final fermentation for about 40 minutes, and bake it in the middle layer of a preheated 180 degree oven for about 25 minutes
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