1. Yeast powder is melted with milk, add it to flour and stir
2. Salt and 30g sugar are melted in warm water and added to flour and stirred into flocculent
3. Add a little milk to knead into a soft dough, continue to knead into a smooth dough, put it in the middle of the oven and ferment at 50 degrees to 2.5 times its size
4. Knead into a dough, divide into four portions, take one portion, roll into thin slices, and sprinkle with some coconut and fine sugar
5. Roll the rolling pin lightly, roll it into a roll from one pass, and stick to the edges with water
6. Cut into sections evenly and put in the baking tray
7. Put it in the oven at 50 degrees and continue proofing for 20 minutes
8. Bake the middle layer of the oven at 170 degrees for 20 minutes, brush a layer of egg mixture on the surface of the bread, and bake for about 10 minutes to color it.
9. Squeeze
10. Faint coconut milk fragrance, soft taste.
11. Finished product
Tips:This is my third time making bread, and the experience is still a bit lacking. Coconut should be made into a creamy wet filling, and dried coconut should be used directly. The coconut and fine sugar will be sprinkled when cut into sections. The amount of sugar is too small, and the sweetness of the bread is insufficient.
