It takes several hours to knead the bread at a time, and this version of the free-kneading version of the bread is simple, and the bread is as fluffy and delicious as the bread.
By long snow
<h2>Royalties</h2>
Bread portion: high gluten flour 300 g
Milk 200 ml
Butter 15 g
Sugar 30 g
Salt 3 g
Active dry yeast 3 g
1 egg
Coconut part: 1 egg
Minced coconut 60 g
Butter 30 g
Milk powder 10 g
<h2>Practice steps</h2>
1: Add yeast to warm the milk and stir for 3 minutes until fully mixed
2: Add eggs, sugar and melted butter and stir well
3: Add breadcrumb and salt and stir well
4: Stir the dough and leave the lid on the lid to ferment at room temperature for 1.5 hours
5: Wait for the dough to ferment to make the filling, crush an egg and stir, leaving a little egg liquid for subsequent bread baking
6: Stir in the egg mixture with melted butter, minced coconut, sugar and milk powder
7: Remove the fermented dough
8: Roll out the dough into a rectangular pancake and spread the minced coconut on two-thirds of the cake
9: Fold the cake in half in 3 equal parts and cut it into 8 equal parts with a knife
10: Squeeze each equal portion of the coconut cake with both hands, twist it twice, then put it on the baking pan and ferment at room temperature for 45 minutes to twice as large
11, after the fermentation of the bread swelled a lot, with the finger poke will appear a small pit after rebounding, brushed with egg liquid and put into the oven, up and down the tube heated 175 degrees for 15 minutes
12, the toasted bread is full of coconut, the bread is very fluffy and delicious
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