1. Mix coconut paste, brown sugar, eggs, corn starch, and milk powder in the auxiliary materials to make coconut paste filling.
2. Except oil, salt and yeast, mix all the ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) →Salt (knead out a thick film, the dough is smooth, and a thicker film can be pulled out.) →Corn oil (knead to a fully expanded state, the surface of the dough is smooth and fine, and a thin and not easily broken film can be pulled out).
3. Ferment in a warm place to double its size.
4. After the dough is fermented, take out the air, divide into 8 equal parts, round, cover with plastic wrap and relax for 15 minutes.
5. Roll the dough into an oval shape (my mold is an oval shape), turn it over, and evenly spread the coconut filling on the top.
6. Fold in half along the long side, pinch the mouth tightly.
7. Close your mouth down.
8. Put it into a mold covered with greased paper (or brushed with oil), and place it in a warm place for secondary fermentation.
9. When the bread is fermented to double its original size, brush the surface with whole egg liquid and sprinkle some coconut.
10. Preheat the oven, middle layer, and bake at 130 degrees for 35 minutes (the color is satisfactory and the tin foil is covered, the baking time and temperature are adjusted according to the own oven).
11. Take it out immediately after baking, let it cool for a while, and keep it sealed when there is residual heat.
12. Soft and brushed.
13. Appreciation of the finished picture.
Tips:1. Adjust the baking time and temperature 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.
3. The amount of sugar increases or decreases according to personal preference.
4. The amount of milk increases or decreases according to the water absorption of the flour.
