How to make red bean paste and coconut bread

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  1.Weigh all the ingredients and knead the dough except butter.Select the dough work setting and knead the dough

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  2.After 20 minutes, add butter and continue kneading.

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  3. For the first time, ferment until it doubles in size.Gently squeeze the dough with your hands to remove air bubbles.

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  4. Take out the dough and divide it into the required portions, knead it into a round shape and proceed for 15 minutes Carry out intermediate fermentation.

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  5.Take a small dough and roll it into a rectangle, and spread the bean paste roll into a long strip.Cut it in the middle with a knife, leaving the ends uncut.Place one end of the dough over the middle seam and pinch it tightly; pass the long end through the middle of the round button and turn it down.After pulling it through several times, pinch it tightly with the other end to form a wreath shape.

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  6.Put one end of the dough over the middle seam and pinch it gently; the long end starts from the circle Pass it through the middle of the button and turn it down.After pulling it through several times, pinch it tightly with the other end to form a wreath shape.

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  7.Place the dough together and knead lightly into a ball for final fermentation.

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  8. After fermentation is completed, take it out, brush a layer of egg liquid on the surface, and sprinkle with coconut milk.

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  9.Preheat the oven to 180 degrees, middle layer, top and bottom heat, 12 minutes.