WHAT YOU NEED

Ingredients

125 grams of milk
4 grams of quick-dry yeast
50 grams of eggs
White sugar 35 grams
5 grams of salt
60 grams of butter
Egg juice (for light use) in moderation
250 grams of high-quality flour
60 grams of coconut
30 g of white sugar
30 grams of butter
30 grams of eggs

How TO MADE Milk and coconut bread rolls

Steps 1 to 4

1. The main ingredient is dough, and the students with the bread machine put all the ingredients in it, and set the process to ferment the dough.

2. Students who do not have a baking machine use the same hand-washing method for ordinary bread dough, but it is more tiring, be careful to mix and put in place, the dough is pulled apart by a thin film without breaking.

3. The dough is kneaded and then fermented to twice its original size, then pressed flat and rolled and placed at room temperature for 15 to 20 minutes of intermediate fermentation.

4. During the fermentation of the dough, the pan or the preservative film should be covered to prevent the skin from drying out.

Steps 5 to 8

5. The ingredients are coconut material, all mixed together.

6. The dough is kneaded in the middle.

7. Apply coconut to the surface layer.

8. Roll it horizontally and cut it into eight pieces.

Steps 9 to 12

9. Each piece is placed in a bread mold for final fermentation.

10. The final fermentation requires a high temperature and humidity and is key to the softness of the bread.

11. For students who do not have a fermenter, one method is to fill the oven with hot water, put the dough on top of the hot water, and apply a layer of preservative film to the surface, as shown in the picture.

12. After the final fermentation, the dough becomes 1.5 to 2 times larger than the original.

13. Preheat the oven to 210 degrees and bake for 10 to 12 minutes.

14.