Coconut Raisin Bread

Put all the ingredients except butter into the bread machine to start the first dough mixing process

After the first dough mixing process is completed, add butter and start the second dough mixing process

After the second dough mixing process, let the dough rise until it is twice the size of the original dough

Take out the risen dough, deflate it and divide it into 8 equal parts, let it rest for 15 minutes

Soak the raisins in water until soft, drain and set aside

Take a piece of dough and roll it into a shape of beef tongue

Add appropriate amount of raisins

Rolled into a shuttle shape

Make two portions and pinch the head and tail tightly

Do all 4

Put it in the oven, start the fermentation function, and ferment for 40 minutes

Use the fermentation time to make coconut sauce. Mix eggs, sugar, and corn oil, and stir evenly

Add grated coconut and mix well

Put into piping bag

Take out the fermented bread

Squeeze on the prepared coconut sauce

Preheat the oven to 180 degrees and bake on the middle shelf for 20 minutes

After baking, place on the grill rack to cool

With a glass of milk, it’s a good breakfast

Overview