Shredded Coconut Milk Bread

Shredded Coconut Milk Bread

by salila82

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

A bread that is worth making and making again. It tastes very good right out of the oven, and it is half dried before letting it cool. The first thing you feel after taking a bite is the soft sweetness, which is not greasy at all. After chewing slowly, the fragrance of milk and coconut is slowly spreading in the mouth. . . It's memorable! "

Ingredients

Shredded Coconut Milk Bread

1. After the oil method and the noodles.

Shredded Coconut Milk Bread recipe

2. The first fermentation is 2-2.5 times the original.

Shredded Coconut Milk Bread recipe

3. Softened butter with milk, coconut and soft sugar.

Shredded Coconut Milk Bread recipe

4. Mix well, and it will become milk coconut filling.

Shredded Coconut Milk Bread recipe

5. Take out the second serving of noodles and roll them out into a rectangular shape.

Shredded Coconut Milk Bread recipe

6. Apply a layer of milk coconut filling in 4 steps on the surface.

Shredded Coconut Milk Bread recipe

7. Roll up along the long side.

Shredded Coconut Milk Bread recipe

8. Cut in the middle, don't cut off the top.

Shredded Coconut Milk Bread recipe

9. Twisted into a twist shape.

Shredded Coconut Milk Bread recipe

10. Roll it up and put it in a six-inch cake mold.

Shredded Coconut Milk Bread recipe

11. In the lower and middle level of the oven, 185 degrees, hot air, 35 minutes.

Shredded Coconut Milk Bread recipe

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