WHAT YOU NEED

Ingredients

A moderate amount of flour
High starch flour 180 grams
3 grams of yeast
13 grams of fine sugar
1005 grams of water
Moderation of the main group
60 grams of high-quality flour
30 grams of low-fat flour
50 grams of fine sugar
30 grams of butter
10 grams of milk powder
30 grams of cream
3 grams of salt
30 grams of whole eggs
The right amount of coconut oil
50 grams of coconut
10 grams of sugar
One egg yolk
15 grams of butter

How TO MADE Creamed coconut bread

Steps 1 to 4

1. Prepare the dough and mix.

2. Mix it into a dough, wrap it in a preservative film and put it in a refrigerator at 5 degrees Celsius.

3. After 24 hours, it's almost tripled in size.

4. Mix the main dough material (excluding butter), tear the middle dough and knead it together into a dough, and finally put the butter into a smooth, delicate dough.

Steps 5 to 8

5. Wrapped in a preservative film, covered with a wet cloth, this season it's fermented on an indoor window sill, and after an hour it's more than doubled in size.

6. Mixed coconut material

7. Stir evenly into a coconut filling

8. The dough is aerated and divided into eight parts.

Steps 9 to 12

9. Rounded and wrapped in coconut

10. Lightly kneaded into a bull's-tongue shape, with a sharp knife to cut a few cuts

11. Twisted into rolls

12. In an eight-inch marble pattern in the morning

Steps 13 to 16

13. Put a bowl of boiling water in the oven, ferment it, double it.

14. Brushing the egg yolk

15. Place in the lower layer of the oven, heat 180 degrees for 15 minutes, open the middle box of tin foil

16. The furnace is burning.

Handy cooking tips

　　I'm using rose flour here, and the liquid ingredient can be added or subtracted according to the brand of the flour.