1. , Except salt, yeast, corn oil and auxiliary materials, mix all the raw materials, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil ( Knead to fully expanded state).
2. Ferment in a warm place to double its size.
3. When the dough is fermented, mix the coconut, sugar, eggs, corn oil, and milk powder in the auxiliary materials evenly to make coconut filling and set aside.
4. After the dough is fermented, let it exhaust and divide into 2 portions.
5. Take a portion of the dough, roll it out into a rectangle, and turn it over.
6. Spread a layer of coconut filling evenly on the surface of the dough.
7. Fold one third of the dough in the middle.
8. Fold the other third together and fold the dough sheet into three layers.
9. Cut the folded dough into 8 equal pieces.
10. Twist the two ends of each dough in opposite directions twice into a twist shape, put it into a baking tray lined with greased paper, and carry out a second fermentation. Operate the other dough in the same way.
11. Ferment to twice the original size, and brush the surface with egg liquid.
12. Preheat the oven, the middle and upper layer, bake at 165 degrees for 20 minutes (adjust the baking time and temperature according to your own oven), and the color is satisfactory and the tin foil is covered.
13. Seal and store when there is residual heat.
14. Appreciation of the finished picture.
15. Appreciation of the finished picture.
Tips:1. The baking time and temperature are adjusted appropriately according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
