Coconut Bread

Overview

Thick coconut aroma, soft bread, layers upon layers. One word, fragrant

All materials
Except for the butter, pour everything together and knead it into a dough. Then add the butter and knead it until it is fully unfolded and a glove film appears. It will take about 20 minutes
Let the dough ferment in the greenhouse until it doubles in size
When the dough is rising, you can make the coconut filling. After the butter is softened, add sugar and beat with an egg beater
Add the beaten whole egg liquid a little at a time, stir gradually and then add the next time after it is completely absorbed. Add milk and mix well
Stir in the coconut milk
Mixed coconut paste, set aside
After the fermented dough is deflated, roll it into a small dough and let it rest on the chopping board for 15 minutes
After the dough has risen, roll it into thin sheets and spread with coconut
Roll up from top to bottom and pinch tightly
Cut the dough in the middle, do not cut off one end,
Roll up two noodles, like twisting them
Put it into the membrane for the second fermentation
When the dough has doubled in size again, brush a layer of egg wash on the surface
Preheat the oven to 160 degrees in the middle rack for 35 minutes
After tearing