# Fourth Baking Contest and is Love to Eat Festival# Coconut Milk Bar Bread
1.
Except the butter, put all the dough materials into the bread machine, dig a hole in the flour to bury the yeast, start the bread machine kneading program, add the softened butter after 20 minutes, continue to knead the dough to the complete stage, and put the kneaded dough in the basin Cover with plastic wrap and ferment at room temperature.
2.
Wait for the dough to ferment to make coconut filling, softened butter, add granulated sugar and stir evenly until saccharification, add milk and stir evenly, then add egg liquid in batches, beat evenly each time and add another time until all is added When finished, add the coconut paste and mix well.
3.
Mixed coconut filling.
4.
The dough is 1.5 times to 2 times as big as it is fermented, and the dough does not shrink when the fingers touch the flour, and the fermentation is complete.
5.
Take out the dough, squeeze it out, and roll it into a larger rectangle.
6.
On the right two-thirds of the dough, take the coconut filling and spread evenly, leaving one-third of the space.
7.
Fold up from the left third of the blank to the middle.
8.
Fold it over again to form a rectangle in the picture.
9.
Slowly roll it out into a larger rectangle, and cut into even thin strips with a sharp knife.
10.
Take a long strip, pinch the two ends and twist it two to three times, put it on the baking tray, compact it with your hands, and place it in turn after twisting all of them, with a distance between them.
11.
Put the oven to ferment, put hot water at the bottom to make it 1.5 times to 2 times the size, take out and brush the egg liquid, put it into the middle layer of the preheated 175 degrees oven, heat 170 degrees, lower heat 160 degrees, bake for 13 minutes, top The color is satisfied.
