How to make flower-shaped coconut bread

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  1.Put high-gluten flour, water, salt, corn oil, sugar, and eggs Put it in a food processor and stir for 20 minutes, then rest for 10 minutes, stir for 10 minutes, then rest for 10 minutes, and stir for 10 minutes.Beat until a glove film forms!

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  2. Roll the dough into a round shape at 28 degrees Celsius and ferment for about 40 minutes until doubled in size.Dip your fingers in dry flour and poke the dough until it doesn't shrink.

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  3. Press to release the air, divide the dough into 120g portions, and roll into balls.Cover with plastic wrap and let rise for 10 to 15 minutes

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  4.Start making the coconut filling, the filling Stir all ingredients evenly.Then take a dough, roll it into a round shape with a rolling pin, and wrap it with coconut filling.

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  5. Roll it into a round shape and divide it into 8 parts with a knife, as shown below

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  6.Pick up one of the copies and open it.Just turn it half way.Turn the remaining 7 pieces into flower shapes in turn!

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  7.38 degrees, humidity 75%, proof for 40 minutes, brush with egg wash

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  8. Preheat the oven to 180 degrees, upper and lower heat for 5 to 10 minutes.Bake for 20 minutes, observing the coloring in the middle, and cover with tin foil when satisfied.The fragrant coconut bread is ready!

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  9.If you are not going to eat it at that time, let the bread be slightly warm and put it in a bag That’s it.Leaving it outside will accelerate the aging of the bread, making it hard and dry!