How to make whole wheat shredded coconut bread

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  1. Beat an egg and pour 2/3 of the egg liquid into it Bread bucket, then add all other ingredients in the order of liquid first and then solid (leave 1/3 of the egg liquid for later use)
  

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  2. Start the bread machine and knead the dough for 20 minutes.

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  3.After the dough is kneaded, take out the dough.

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  4. Knead and beat by hand for 10 minutes until the dough is smooth and delicate.

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  5.Put it into a bowl and place it in a warm place or use a machine to ferment (about 40 degrees ).

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  6. Ferment until 2~2.5 times the original size.

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  7. Rub again and exhaust.Then divide into 8 equal parts, cover with plastic wrap and let rest for 20 minutes.

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  8.Use a rolling pin to roll into a long tongue shape.

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  9. Roll up from one end to the other.

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  10. Place each small roll interface facing down into a 6-inch hollow mold (8-inch The amount of each serving is 2 times that in the ingredient list, and the eggs do not need to be doubled).

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  11. Place it in a warm place to ferment or use a machine to ferment (around 40 degrees).It expands until it doubles its original size.

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  12. Brush with a layer of egg wash.

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  13.Then sprinkle with shredded coconut.

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  14.Put it into the preheated oven and bake the middle rack at 160 degrees for 20 minutes.

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  15. Take it out of the oven and let it dry to hand temperature before demoulding.

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  16. Beautiful patterned bread!

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  17.The back is so beautiful!