1. The auxiliary material butter melts, and the auxiliary material sugar, milk powder, whole egg liquid and butter are mixed evenly.
2. Add the minced coconut to the stirred butter and egg mixture and continue to stir evenly, cover with plastic wrap and set aside.
3. Add milk, milk powder, butter, sugar, whole egg liquid, bread flour, and yeast to the bread machine in order. Press to kneading the noodles 3 times, and then press it to self-producing noodles and wait until the noodles are twice as large.
4. During fermentation, it is enough to make it double the size.
5. Use a rolling pin to flatten the dough and fold it in half three times, then flatten it again, repeat the fold in half, and roll it out again. The purpose is to evacuate all the air in the dough.
6. I divide it into fifteen parts and let it sit for 20 minutes to make the dough fully even. Fifteen parts are just enough for my baking tray.
7. Roll the dough flat with a rolling pin and fold it in half three times, then roll it flat and fold it in half.
8. Spread the coconut fillings flat and evenly.
9. Roll up from one end and tighten the edges.
10. Place the prepared bread in a baking tray and put it in the oven for the second fermentation to double its size, and it must be well.
11. Brush the dough with the egg yolk prepared in advance, preheat the oven in advance, and heat it up and down at 170°C for 30 minutes. After coloring, cover it with tin foil.
12. It's just out of the oven and it's not bad.
Tips:The tin foil is covered after coloring because the bread is not too hot. The milk is not available. You can replace it with the same amount of water, but you need to increase the amount of milk powder. The bread tastes milky.
