# Fourth Baking Contest and is Love to Eat Festival# Coconut Bread
1.
Coconut filling production: after the butter is softened, stir, add sugar powder to beat;
2.
Add egg liquid in portions and stir until fully absorbed;
3.
Add milk in portions and stir until absorbed;
4.
Add coconut paste, mix well, set aside;
5.
Pour all materials except butter into the bread bucket, set up the dough mixing program;
6.
After 20 minutes, pause and add butter;
7.
The bread maker resets the kneading program. After the end, place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that the dough is complete. Good fermentation
8.
Take out the dough, divide into 8 portions, vent and spheronize, cover with plastic wrap, and relax for 20 minutes;
9.
Roll the dough into an oval shape, make a few strokes with a knife on one side as shown in the figure, but be careful not to cut the end;
10.
The coconut filling can be divided into 8 equal parts in advance, take out one of them, and spread 2/3 of the coconut filling evenly on the undivided noodles;
11.
Roll up from bottom to top, roll to the notch, and put the remaining coconut stuffing on top;
12.
Continue to roll up, pinch tightly at the closing;
13.
The remaining dough is shaped in the same way, and the final fermentation is carried out;
14.
After the fermentation is complete, brush the surface with milk, preheat the oven to 175 degrees, put it in a baking tray, and bake for 18 minutes.
