Unsweetened Coconut Bread
1.
Weigh all materials
2.
Yeast is dissolved in half of warm water
3.
Pour flour, milk powder, xylitol, and salt into a large bowl and mix well
4.
Pour in the dissolved yeast, the other half of the water, and egg liquid, and mix well
5.
Then start to knead the dough and keep kneading until the dough is stretched and a film can be pulled out. It is not very tough and there will be many irregular holes.
6.
Put it in a large bowl, cover with a layer of plastic wrap, put it in a warm place, ferment to 2.5 times its size, press the dough with a finger dipped in flour, it will not shrink or collapse.
7.
Below is the coconut filling, the butter is softened at room temperature, add xylitol, and mix well
8.
Add egg liquid and mix well
9.
Pour in the minced coconut and mix well
10.
Divide equally into eight parts by hand, and set aside
11.
Vent the proofed dough and knead it evenly, divide it into eight
12.
Take a dough, press it flat, put a coconut filling in the middle, close the mouth, down
13.
Rolled into an oval shape, mine is too sticky, the rolling pin is useless, I just pressed it with my hand
14.
Slash twice with a knife to reveal the coconut filling
15.
Twist your hands in opposite directions and arrange them
16.
After everything is done, put it in a warm place, cover it with a layer of moist gauze, ferment to 2.5 times its size, brush the surface with a layer of egg liquid, put it in the preheated oven, middle layer, upper and lower fire, 180 degrees, About 20 minutes until the surface is golden (adjust according to your own oven)
17.
Seeing the finished product, I almost shed tears~
