Coconut bread (with coconut filling)

Overview

Soft, fragrant bread comes out of the oven....

Weigh the coconut filling and set aside.
Beat the butter and sugar with chopsticks until fluffy.
Add the whole egg mixture in portions.
Mix well.
When the coconut milk is added, slowly add the milk and stir evenly.
The coconut filling is ready.
Set aside all ingredients for the dough, knead into a ball, and add butter.
Use a bread machine to whip into a thin film.
Place in a basin to ferment for 2-3 hours.
Grapple into small balls.
Roll it out with a rolling pin.
Wrap in the coconut filling and pinch tightly like a bun.
Press once to roll it out and make a few vertical cuts with a sharp knife.
Roll up.
Twist it with your hands like a twist.
Pinch the two sides together and the coconut bread dough will be ready.
Brush with egg wash after fermentation again.
Turn the oven on to 180 degrees for 25 minutes, and the fragrant bread will come out of the oven.
Soft, with the fragrance of coconut...
Let’s eat...