Milky Almond Coconut Bread

Milky Almond Coconut Bread

1. Prepare all materials

2. All the dough materials in (A) except butter are mixed and kneaded into a ball. If you knead by hand, it will generally be a little sticky before adding butter.

3. Add softened butter and knead to the expansion stage. After adding the butter, it will not be too sticky. At this time, if you knead by hand, knead vigorously. After kneading into a smooth dough, cover with plastic wrap and ferment to twice its size, because it is cold now I put the oven in the low temperature 60 degree fermentation function for 50 minutes~

4. When the dough is fermented, prepare the coconut filling. After the butter is softened, add sugar and beat evenly, pour the coconut and mix, beat in the egg and stir evenly, set aside for later use

5. Qiang Qiang Qiang Qiang

6. The dough will be fermented without shrinking by poking small holes

7. After dividing into 6 small doughs, cover with plastic wrap and wake up for 15 minutes

8. The coconut filling is also divided into 6 portions

9. Take a dough, flatten it, and wrap it into coconut filling

10. Squeeze

11. Press it and roll it into a bull tongue shape, and roll it out a bit longer, because it will grow longer after a while

12. Cut 5-6 strips with a knife that cuts Ou Bao, cut through, leave a little distance between the two ends, not cut

13. Twisted, twisted, pulled a little longer~

14. Tie a knot and twist it into a flower shape

15. Another leaf shape, after rolling into a beef tongue shape, fold one side to the middle

16. Fold the other side

17. Cut one in the middle, it's also cut through

18. Tuck the top corner from the cut in the middle, turn it over, and turn it over. It looks like this

19. Also put the oven in the low temperature 60 degrees, the fermentation function is 50 minutes to double the size

20. Brush the surface with egg liquid, put almond slices, the upper and lower pipes of the oven are 165 degrees, preheat the oven

21. Bake the upper and lower tubes of the oven at 165 degrees for 15 minutes. After observing the coloring, cover with tin foil so that the color is beautiful and the color will not be too dark

22. It's out, it's piping hot ~ half a meal? NO! Let’s have one~

23. Milky Almond Coconut Bread—Flower Shape

24. Milky Almond Coconut Bread—Leaf Shape

Tips:

1. The temperature of the oven is different. Everyone can understand the temper of your own oven. 2. The bread that cannot be eaten must be sealed and stored, otherwise it will lose moisture and become dry and hard~