Coconut Milk Bread
1.
Ingredients: 1, 130g high powder, 70g low powder, 90g coconut milk, 25g sugar, 1 egg (small), 25g butter, 2g yeast
2.
Ingredients: 2. Coconut filling: 50 grams of butter, 40 grams of soft sugar, 20 grams of egg liquid, 60 grams of coconut, 15 grams of milk powder,
3.
Ingredients: 3, surface: egg liquid, appropriate amount of minced coconut
4.
Except the butter in ingredient 1, mix into a dough and knead until it becomes a little gluten, then add butter
5.
Continue to knead until the film comes out
6.
Cover and ferment to 2-3 times larger
7.
When fermenting the dough, make the coconut filling. In the raw material 2, add the butter and sugar to beat evenly, then add the egg mixture and mix well
8.
Add milk powder, coconut paste
9.
Stir well and set aside
10.
After the fermented dough is taken out and exhausted, it is divided into small doughs of about 60 grams each
11.
Take a portion and roll it into an oval shape
12.
Put an appropriate amount of coconut filling, seal the edges tightly
13.
Put the seal on the bottom and put it into the baking tray for the second fermentation
14.
After fermenting to about 1.5 times the size, brush the egg liquid on the surface
15.
Sprinkle with a little coconut
16.
Preheat the oven at 170 degrees, middle level, about 20 minutes
17.
Finished product
