How to make coconut milk-flavored leaf bread

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  1.All ingredients except butter and fillings Knead into a smooth dough, add softened butter and knead until complete, place in a basin and cover with plastic wrap to ferment until doubled in size

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  2. Make coconut filling: add sugar to softened butter, add egg liquid in batches until completely added, pour in coconut and milk powder, stir evenly, cover with film and set aside

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  3. Deflate the fermented dough, divide it into 6 equal parts, cover with plastic wrap and let rest for 15 minutes

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  4.Take a portion of dough, flatten it and wrap it with coconut filling, pinch it tightly, and follow the other 5 in sequence Wrap well

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  5. Roll the dough wrapped with filling into an oval

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  6.Turn one side over first

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  7.Turn over the other side to wrap it

• 8.Use a greased knife to make a cut in the middle, being careful not to cut off both ends

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  9.Put the pointed end through the incision

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  10.Turn it over and shape it

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  11. Let it ferment in a warm place until doubled in size.Brush with egg wash, place in the preheated oven, and bake at 160 degrees for 20 minutes