Shredded Coconut Toast
1.
So all the ingredients except the butter are put into the egg beater, knead until it is slightly smooth, then put the butter into it
2.
Knead the dough to the complete stage (pull out a large piece of strong film!) Put the dough into a fresh-keeping bag coated with a little oil, and tie the mouth of the bag
3.
Put it in a warm place and spread it to 2.5 times its size. Take out the dough and let it out. Divide it into two equal parts and let it relax for 15 minutes.
4.
While the fermentation is in progress, make the coconut filling, soften the butter at room temperature, add sugar and stir well, then add eggs and stir well, finally add coconut shreds and milk powder, mix well and set aside
5.
The loosened dough is rolled into a relatively wide long tongue, and the surface is smeared with coconut filling
6.
Then roll it into a cylindrical shape from top to bottom, cut a deep cut in the middle (no need to cut it!), and roll the two ends into the middle (like a roll).
7.
The rolled dough is neatly arranged in a toast mold, and then placed in a warm place until it is 9 minutes full (because the coconut filling is thick, a lot, the dough itself is 3/1 mold high, so it must be sent to 9 minutes full ) Preheat the oven at 180 degrees, and use the grill for 38 minutes on the bottom layer
