This coconut milk stick bread, I saw it by chance, I think it should be done quickly, it should be done quickly, it should be done by 8 pm, it should be eaten by 12 pm, it is simple, it does not lose its taste, friends who like it should also move!

WHAT YOU NEED

Ingredients

25 grams of egg juice
25 grams of egg juice
Egg juice (brush the surface) in moderation
High starch flour (dough) 200 grams
Milk (dough) 110 grams
20 grams of sugar (dough)
Yeast (dough) 2 g
Salt (dough) 2 g
Butter (dough) 20 grams
25 grams of butter
40 grams of coconut
20 grams of sugar
10 grams of cow's milk

How TO MADE Bread with coconut milk

Steps 1 to 4

1. As shown in the picture, prepare the dough ingredients (additionally, the whole square can be made with one egg, usually 50-60 grams of eggs, a little for dough, a little for filling, the rest of the surface is just fine)

2. Put the flour on the board.

3. Dig a hole and put it in the egg juice.

4. Adding sugar

Steps 5 to 8

5. Put the salt back in.

6. Stir it up, then pour it slowly into the milk, because it's on the board, be careful not to pour too much at once, avoid spilling, it's almost like yeast in the end

7. Then rub it for 10 minutes until the surface is smooth.

8. From the middle, like butter.

Steps 9 to 12

9. Rub the dough again, cut a small piece to see if it can be pulled off, and the edge of the hole will be jagged.

10. Round dough, larger plates to prevent theft

11. Cover with a preservative

12. Put it in the oven to ferment

Steps 13 to 16

13. The process of fermenting the dough, we make the filling, we make all the ingredients.

14. Softened butter in sugar

15. Stir evenly

16. Add milk to the mixture evenly

Steps 17 to 20

17. Add the egg juice occasionally, stirring evenly each time and adding again the next time.

18. Finally add coconut powder

19. Stir evenly and set aside.

20. The filling is complete, and the fermentation is almost complete, and the fingerprints on the flour plug are not retracted, indicating that the fermentation is complete.

Steps 21 to 24

21. Remove the dough and knead it into a larger rectangle.

22. In the right two-thirds of the dough, brush the coconut filling evenly, leaving one-third of the space.

23. From left to right, one-third of the space is folded in the middle.

24. Folding to the right

Steps 25 to 28

25. Again, slowly open the dough into a larger rectangle and cut it into evenly thin strips with a knife.

26. Take out the long rod, squeeze the two ends, twist them two or three times, put them on a well-covered baking paper grill, open them all, separate them.

27. The middle layer of the oven is fermented, the bottom layer is placed in a bowl of hot water, fermented to 1.5-2 times, and removed.

28. Preheat the oven after removal, 170 degrees up and down, brush the dough with the remaining eggs

Steps 29 to 32

29. At this time, the oven is also budgeted, put in the middle layer of the oven, bake for 15 minutes, during which time observe the color, if the color is fast, you can cover the tin paper

30. The baking is done, the smell is coming.

31. The last close-up is tempting!

Handy cooking tips

　　I used an ACA 38-liter oven, because each oven has a different temperament, so everyone is flexible according to their own; 2 loaves of dough will turn after twisting, you can press it, the fermentation process will also disperse a little, irregular messy beauty; 3 loaves of bread made slightly cold, put on the lid of the fresh bag, so it does not affect the taste of the food afterwards