Souped coconut bread

WHAT YOU NEED

Ingredients

90 grams of cow's milk
18 grams of wheat flour
230 grams of flour
55 grams of flour
110 grams of milk
One egg.
40 grams of fine sugar
25 grams of unsalted butter
5 grams of high-sugar yeast
3 grams of salt
55 grams of unsalted butter
50 grams of sugar
100 grams of coconut
50 grams of milk
One egg.

How TO MADE Souped coconut bread

Steps 1 to 4

1. Boil 90 grams of milk, turn off the fire, shake for 10 minutes, pour into 18 grams of high powder, stir quickly with a chopstick, place in hand warmer.

2. I didn't have time to take a picture.

3. Continue to add the ingredients in the dough, add salt, butter, knead the dough until it is fully expanded, and I use an egg beater with a hook.

4. The fermentation is doubled in the warmth of the wet cloth.

5. The filling is made by adding 100 grams of coconut oil, 50 grams of whole egg juice, 50 grams of milk, 50 grams of sugar, stirring evenly and standing for a while.

6. The dough grows square, and the coconut filling is applied evenly, leaving a spot on the right side.

7. The left third is folded in the middle and continues to fold to the right.

8. Fold in a different direction, turn 90 degrees, cut the scraper into eight pieces, and twist the flowers on both sides.

9. Second fermentation, twice the size, brushed egg juice, middle layer 180 degrees golden yellow for about 20 minutes.

10.