Coconut milk bread How to make

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  1.Except for 35 grams of butter, Put 240 grams of high-gluten flour, 60 grams of low-gluten flour, 90 grams of egg liquid, 90 grams of milk, 2 grams of salt, 70 grams of powdered sugar, 5 grams of yeast, etc.in a container, mix well, then put it on the chopping board and knead the dough

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  2.Knead the dough for 20 minutes and add butter in two batches



3.Continue to knead and beat the dough until a thin film glove appears

• 4.Put the kneaded dough into a container, cover it with plastic wrap, and leave it in a warm place to ferment until it doubles in size
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  5.The risen noodles are very good

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  6.Wait for the fermentation time to make the coconut filling; add the softened butter to the powdered sugar, condensed milk and a little milk and mix evenly.Finally, add the egg liquid in three batches and mix thoroughly

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  7.Then add coconut paste, mix well and set aside

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  8. Transfer the fermented dough to the cutting board, roll it out into a rectangle, and let it rest for 10 minutes

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  9.Put the coconut filling on two-thirds of the dough

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  10.Cover the remaining third of the surface first

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  11.Then cover it

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  12.Follow the direction , slightly flatten out the air, and pinch the openings on both sides

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  13. Prepare to make 5, Just cut into 5 parts, and cut each part separately, leaving one end uncut

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  14.Take two separate portions and overlap them twice and pinch the ends.

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  15.In the same way, put it into the baking pan and ferment it twice in the oven at 38 degrees until it doubles in size

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  16.Brush with whole egg wash

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  17.The upper level of the oven is 160 degrees and the lower level is 150 degrees Preheat the temperature and bake for 25 minutes

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  18.Soft brushed bar

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  19.Finished product picture