Egg Yolk Coconut Stuffed Bread
1.
Raw coconut stuffing: eggs, coconut, sugar.
2.
Mix the egg yolk, minced coconut, and sugar, mix well.
3.
I won’t go into details about the dough production here, as they are included in the recipes posted earlier. Divide the dough into five equal pieces and let stand for 5 minutes.
4.
Take a dough and roll it into a round dough piece.
5.
Take an appropriate amount of coconut filling and wrap it into the noodles.
6.
Squeeze tightly.
7.
Roll the dough into an oval shape again, and make three vertical cuts with the blade.
8.
Roll up the dough sheet from top to bottom, and twist it a few times like twisting. The two joints can be kneaded to form.
9.
Make the remaining dough in turn, ferment to 1.5 times its size, preheat the oven to 190, lower the heat to 160, brush the remaining egg white liquid on the bread dough, bake it in the oven for 20 minutes, and take it out when it is ripe.
10.
Finished product. .
Tips:
For the sweetness of the coconut, add the amount of sugar according to your preference. Only the egg yolk is used in the coconut filling, and the egg white can be used to brush the crust of the bread, or to make cakes, or it can be added to the flour when kneading. Set the appropriate temperature according to the temperature of your own oven. When cutting the bread dough, choose a blade with a faster blade, otherwise it will not cut and the shape of the bread will be damaged.
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