Hand shredded coconut toast

Overview

(Fangzi made it according to the recipe of the same name from Xiachuchihongye99. It’s great. Thank you for sharing it.)

In the post-oil method, knead the dough ingredients to a complete stage and then ferment at room temperature to 2-2.5 times.
Make the coconut filling: soften the butter at room temperature, add fine sugar, stir until the sugar melts, then add the egg liquid in batches, wait until it is fully combined each time.
Add grated coconut.
Mix well and set aside.
Press the fermented dough to deflate and roll it into a rectangle of 25*35 cm.
Spread 2/3 of the coconut filling.
First fold the blank 1/3 over.
Fold it down again, then roll it out into a larger rectangle.
Repeat the above process of folding into three folds, and finally roll it out gently into a 15*30 cm rectangle. (The original fold was repeated once, and I repeated it twice.)
Cut vertically with a knife and divide into three equal strips. Do not cut off the neck part.
Loosely braid. Place into a 450g toast mold for secondary fermentation.
After fermenting for 8 minutes, take it out, brush with a layer of egg wash, and sprinkle with appropriate amount of coconut.
Preheat the oven to 175 degrees and bake for about 40 minutes.
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures