How to make medium coconut bread

1. Mix all the ingredients of material A evenly, cover the mixed dough with plastic wrap and ferment until the dough doubles in size.

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  2.Tear the dough that has risen from ingredient A into small pieces, and remove the butter from ingredient B.Pour in all the other ingredients, mix and knead into a ball, knead until the surface of the dough is smooth, and a rough film can be pulled out by spreading the dough with both hands, then add soft butter and continue kneading until it is fully expanded.Cover with plastic wrap and continue to ferment until it doubles in size.Dip your fingers into dry flour and insert into the dough until the holes do not shrink.

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  3. Divide the fermented dough into small portions, which can be divided into five or six.

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  4. Roll the divided dough into a round cake shape

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  5. Wrapped in coconut filling.I'm going to practice making buns by the way

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  6.After wrapping, roll the dough into an oval shape

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  7.Fold in half again

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  8. Make five cuts in the middle, do not cut to the top and do not cut off the top

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  9.Spread the dough, be careful not to use too much force

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  10.Roll up the dough or fold it in half, then fold it from left to right.

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  11.Twist the dough to form a circle in the center

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  12. After shaping, place it on the baking sheet for final fermentation (the three-function gold plate I use does not require oiling paper and has bread The paper tray can be placed in the paper tray) After fermentation, brush with egg wash

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  13.The oven is heated up and down at 180 degrees, and the middle rack is baked for about 18 to 25 minutes.The temperature is just for your reference.Everyone has their own suitable oven temperature and time.Generally the coloring will be even.

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  14.Let’s take another picture of the combination

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  15.Forgive me, I didn’t take a picture of the filling part, so I’ll put it last.Cut the butter into small pieces and soften it at room temperature.Add fine sugar and beat until smooth.Let it fluff up, add the eggs one at a time, stir evenly, add coconut milk, stir evenly, and fully absorb the water, so that the baked coconut will not be very dry.