Milky Coconut Bread
1.
Weigh the above materials separately for use.
2.
In addition to butter (post it), put liquids such as milk and eggs on the bottom layer, then put other materials, and put yeast on the top layer.
3.
Put all the materials into the bread machine (because it is not made automatically, it only plays the role of stirring and fermentation), and after the fermentation is completed, take it out and shape it.
4.
Sprinkle thin high-gluten flour on the dough and remove the fermented dough from the bread machine.
5.
Knead the long rectangular 饧 for a while and then roll it out.
6.
Roll into a uniform rectangular flake shape.
7.
Mix the coconut fillings evenly.
8.
Use a knife to evenly spread the coconut fillings on the dough.
9.
Roll up gently and tightly from one side.
10.
Roll to a long strip.
11.
Cut the strips from the middle with a knife.
12.
Then twist the sliced bread dough (with the cut upwards) into a rope shape.
13.
Then turn it into this shape.
14.
Put it in the mold (with a little butter on the periphery to prevent sticking) for secondary fermentation.
15.
Bake in the oven at 170 degrees (upper and lower tubes) for 20 minutes, remove the outer mold and let cool.
16.
The roasted coconut bread is full of aroma and tastes excellent.
17.
The first trial of making coconut bread was approved by the family.
