How to make coconut hand-shredded bread

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  1. It is preferred to use the general post-oiling method to make dough materials.Mix all the ingredients except butter and knead until a thick film can be formed.

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  2.Add butter and knead until it expands.Roll into a ball, seal, and place in a warm place to ferment until 2.5 times in size.

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  3.Then make the filling.After the butter has softened, add the powdered sugar and beat with a hand mixer until smooth.

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  4. Add the egg liquid in 4 times, stirring each time until completely combined before adding the next once.

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  5.Add coconut milk, stir well and set aside



6.After the dough is fermented, take it out and pat it to deflate, and let it rest for fifteen minutes.Use a rolling pin to roll it into a rectangular sheet and spread two-thirds of it with coconut.

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  7. Fold the unpainted side up, then fold it in half, and fold it in three like a quilt.

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  8.Use a spatula to cut vertically into a finger-width strip, twist it a few times and put it in mold until all is complete.

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  9. Place the mold in a warm and humid place to ferment for 40 minutes.I put the oven in and a bowl of boiling water to increase the temperature and humidity.(Take out after fermentation is completed) After fermentation, take out and brush with a layer of honey water (one spoonful of honey and two spoons of water mixed thoroughly) and sprinkle with almond slices.

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  10. Preheat the oven to 170 degrees.Bake for about 25 minutes.Adjust according to your own oven.After coloring, cover with tin foil.Immediately after baking, unmold and cool, then seal and store.