WHAT YOU NEED

Ingredients

Dough: moderate
150 grams of starch
50 grams of low-fat flour
25 grams of fine sugar
2 grams of salt
3 grams of dry yeast
25 grams of whole eggs
20 grams of milk powder
70 grams of water
20 grams of butter
Coconut flour: in moderation
20 grams of butter
25 grams of fine sugar
25 grams of whole eggs
50 grams of coconut
25 grams of milk

How TO MADE Butterfly bread

1. How to make coconut:

2. The butter is softened at room temperature and mixed with an egg beater;

3. Add fine sugar to the mixture;

4. Add the whole egg juice and stir evenly;

5. Add the coconut to the mixture;

6. Add the milk to the mixture and let the coconut milk absorb the moisture.

7. The bread method:

8. After placing all the dough material except the butter in the wrapping machine and the dough process for 20 minutes, add the butter and continue to expand the dough to the dough;

9. The dough is placed in a warm, moist place and the base is fermented to twice its size;

10. Remove the exhaust gas from the dough, divide it into six rolls and cover it with a thin film for 15 minutes;

11. The loose dough is pressed flat, flipped over, then wrapped in coconut flour, squeezed tightly, flipped downward;

12. The dough is flattened and formed into an elliptical shape;

13. The long sides of the back are aligned, and the two ends are aligned.

14. Cut a knife in the middle, don't cut the top, open it from the cutting edge to both sides, and put it in the pan.

15. Final fermentation is carried out in a warm, moist place, and after the final fermentation, the dough surface is brushed with egg liquid;

16. Preheat in a 180-degree oven, heat up the middle layer, and simmer for 15 minutes.

17.