1. Among the main ingredients, the ingredients for the bread are put into the bread bucket in the order of liquid first and then solid
2. Start the bread maker's kneading program. After the kneading program, the fermentation is completed.
3. Take out the dough and let it loose for 10 minutes
4. Add sugar to the minced coconut in the auxiliary ingredients, add the softened butter at room temperature and knead well
5. Roll out the dough into a big rectangle, and cover two thirds with coconut filling
6. One third of the unfilled face is folded
7. And then fold it in half
8. After a 90-degree turn, it is rolled into a bar
9. 2 cm section is divided into 8 strips
10. Two sets of two, the upper and lower knobs are approximately twist-shaped
11. Put it on the baking tray, cover the second fermentation
12. After the second fermentation is good, brush with a layer of egg liquid
13. Preheat the oven to 180 degrees, place the middle layer on the baking tray, and bake for 20 minutes. Pay attention to the color and cover the tin foil in time
Tips:I use a 20x11x6 toast box, and adjust the amount of flour and the length and width of the shape according to my own mold.
I use corn oil for the bread and butter for the stuffing. The calories are not high and it doesn't taste greasy. You can use butter if you like the taste of butter.
The oven time is set according to the performance of your own oven.
