1. Except for the butter and the ingredients for the coconut filling, all the dough materials are put into the bread machine at one time, liquid first, then flour. Start the cook machine.
2. And for about 15 minutes, gently pulling the dough will have a certain degree of ductility.
3. The butter is softened in advance.
4. Add to the dough.
5. Continue to knead to the fully expanded stage.
6. Put it in a container, cover with plastic wrap and ferment in a warm place.
7. Prove the dough to twice its size, stick the flour with your fingers, and insert the dough so that the small holes will not shrink. Put the dough on the kneading pad and let it exhaust.
8. Divide into nine equal parts.
9. Proof for 15 minutes at room temperature.
10. Take out a dough and roll it out into an oval shape.
11. Put a layer of coconut filling on the noodles. How to make coconut stuffing: http://www.meishij.net/zuofa/zizhiyerongxian_4.html
12. Roll it up and cut it in the middle with a scraper.
13. Complete all the work at once, and put the rolled noodles into an 8-inch round mold.
14. Put it in the oven for a second fermentation for about 30 minutes.
15. Brush a layer of egg wash on the second-made dough and sprinkle with a layer of coconut paste.
16. Preheat the upper and lower tubes of the oven at 170 degrees, put the round mold in the preheated oven, and bake at 170 degrees for 20 minutes.
17. Pay attention to stamping tin foil in the middle. After the procedure is over, put the bread on the drying net.
18. good to eat.
Tips:1. The water absorption of flour is different. If you think the dough is sticky, you can use some hand flour appropriately.
2. Everyone's oven temperature is not 100% the same, so you should adjust the temperature and time according to your own oven.
3. Put the unfinished bread in the fresh-keeping bag to prevent the bread from being hard.
