Triangular Coconut Bread

Prepare all the dough ingredients and weigh the required weight with an ACA small scale...

Except for the butter, put all the main dough ingredients into the bread machine (put the yeast on top and do not come into direct contact with the salt) and start kneading for 30 minutes.

After 30 minutes, add softened butter and continue kneading for 30 minutes until complete.

Gently pull up the dough to form a thin film. Then we ferment it once in the bread machine...

While the dough is fermenting, let’s prepare the coconut filling and gather all the ingredients.

Melt the butter and sugar over water. Add the milk and mix well. Then add the egg liquid in portions. Beat well after each addition and then add the next one until all is added

Add grated coconut and mix well.

Cover with plastic wrap and refrigerate for later use.

Fermented dough....

Take out the fermented dough and squeeze to release the air....

Divide into six equal portions....cover with plastic wrap and let rest for ten minutes. (Of course, if you want to divide into smaller pieces, you can do it yourself...)

Take a piece of dough that has risen, flatten it in the palm of your hand, and add an appropriate amount of coconut filling....

Wrap it with the tiger's mouth method and roll it into a round shape....

Use a rolling pin to roll it into a shape similar to the one in the picture...

Stack up the left and right sides of the dough...to form a triangle shape...

Turn over and cut with scissors....be careful not to cut....

The cut appearance...

Pick up the dough and open the slit. Bring the pointed end of the dough out of the slit....

Use the same method to process everything....Carry out secondary fermentation....

Fermented dough, (we can preheat the oven at this time.).... Brush a layer of egg wash on the fermented dough... (It will look better if you sprinkle a little black sesame seeds on it)