This bread is the best bread I've ever eaten, or made myself, don't be too satisfied, the cream I use is Anja, the butter I use is Titta, personally I think good butter can add a lot of color to the bread, not to mention, now share my favorite with you.

WHAT YOU NEED

Ingredients

Seed flour
280 grams of high starch flour
5 grams of high-sugar yeast
15 grams of fine sugar
Light cream! 60 grams
108 grams of milk
Main dough
high starch flour 120 grams
60 grams of fine sugar
15 grams of milk powder
5 grams of salt
50 grams of egg juice
35 grams of milk
30 grams of butter
40 grams of butter
40 grams of flour
40 grams of egg juice
40 grams of milk
80 grams of coconut

How TO MADE Super soft coconut flakes

Steps 1 to 4

1. All the ingredients of the dough are mixed, kneaded into a smooth dough, and left to ferment at twice the temperature.

2. Fermentation twice as much

3. It is cut into small pieces to better integrate into the main dough material.

4. Add all ingredients to the main dough, except butter.

Steps 5 to 8

5. Mixed into a smooth dough.

6. Add butter and rub until the thick transparent film is pulled out.

7. The dough is smoothed, covered with a preservative film, and left for 30 minutes.

8. The finished dough is pressurized, divided into 10 pieces, rolled in a circle, covered with a preservative film, and loosened for 20 minutes.

Steps 9 to 12

9. It's a piece of loose dough.

10. It is better to beat the egg juice with an egg beater for a few minutes, then divide it three times with milk, stir it, a little separation is fine, finally add the coconut powder, stir it and put it in the refrigerator to refrigerate.

11. Lay a layer of coconut flour evenly, roll it up, collect it, flatten it, divide it into three parts with a scraper, do not cut the starting position,

12. It is woven into braids and placed in a golden plate.

Steps 13 to 16

13. The oven is placed in a bowl of boiling water, the braids are placed in the oven, the fermentation temperature is 45 degrees, the temperature is adjusted to 70 degrees, stop for a while, in a turn of 45 degrees, for 70 to 80 minutes, the fermentation is 2.5 times greater.

14. Remove the bread and water, preheat the oven, lower the middle layer tube 150 degrees down tube 190 degrees 22 minutes, cool the furnace from the mold.

15. Pay attention to the color problem, check in the middle, if the color is enough to cover the tin paper.

16. It smells good!