WHAT YOU NEED

Ingredients

The dough is made as follows:
500 grams of high-quality flour
210 grams of milk
80 g of white sugar
70 grams of butter
8 grams of yeast
4 grams of salt
Two eggs.
Coconut flour: in moderation
100 grams of coconut
30 grams of butter
30 g of white sugar
Two eggs.
Egg yolk brushed surface: 1

How TO MADE Milk and coconut bread - hand-blended

Steps 1 to 4

1. Pour all the ingredients of the dough (except the butter) into the bowl and stir gently with a chopstick.

2. Mix like this, change your hands, and you'll have a smooth dough in about 30 minutes.

3. At this point, add the butter to the main ingredient and continue rubbing with your hands.

4. It takes about 30 minutes to make a smooth dough like this.

Steps 5 to 8

5. Cover it with a preservative film and let it ferment in a warm place for about an hour and a half.

6. After fermentation, the dough is fluffy and soft, twice the size of the original.

7. Remove the exhaust from the dough, about 15 minutes.

8. It is then divided into about 20 small doughs and covered with a preservative film for 15 minutes.

Steps 9 to 12

9. When you wake up, make a coconut filling, heat the butter in the microwave for 15 seconds, then add a piece of coconut filling to stir evenly.

10. Take out the dough and put it in like a bag.

11. Then flatten the dough and draw 3 lines on the surface.

12. Screw it into a velvet shape, connecting the front and back ends, the ends must be pressed under the dough, otherwise it is easy to separate.

Steps 13 to 16

13. Perform a second fermentation to double the volume.

14. (I forgot to take a picture of these steps)

15. Put it in a preheated oven, 180°C, medium layer, heat up and down, 25 minutes, and you've made the first bowl of beef horn.

16. Second plate, 180 degrees, middle layer, fire up and down, 18 minutes.

17. The bright spot on the cow horn bag is the brushed effect of the egg juice, which is more chewy to eat.

18. The second set was shorter, but the mouthfeel was softer.

19.