WHAT YOU NEED

Ingredients

200 grams of flour
10 grams of milk
20 g of white sugar
23 grams of whole egg juice
100 grams of water
2 grams of yeast powder
8 grams of milk powder
17 grams of butter
15 grams of whole egg juice
15 grams of butter
15 grams of white sugar
1 gram of salt
30 grams of coconut oil
30 grams of coconut oil

How TO MADE Coconut bread rolls

Steps 1 to 4

1. All ingredients except butter, put in a bucket and stir with a chopstick into a flake (reserving 10 g for adjustment)

2. The egg beater is loaded with the meat stick, inserted into the group, started and cooked for about 10 minutes, with a break of 30 seconds every 2 minutes, about 1 minute.

3. Add softened butter, continue and face to the expansion stage

4. Check the membrane, it's okay to make toast, even if the rest machine is used for 35 minutes, it's not as fast as my hands.

Steps 5 to 8

5. Dough, fermented twice as much

6. Remove the fermented dough, rub the air on the board, divide it into two parts, cover the preservative film and relax for 15 minutes

7. Cut into large slices and spread on coconut flour, (making coconut flour: mix the materials and rub evenly)

8. Roll it up.

Steps 9 to 12

9. Slice it gently, cut it into three pieces with a knife, don't cut the top, make three braids, scrape the scattered coconut into one side, and use the back.

10. Twist the braid, put it in the pan, and do the second fermentation.

11. Fermented bread, brushed eggs, and sprinkled with fresh coconut.

12. Put it in a preheated oven, 180 degrees, medium, top and bottom, about 16 minutes.

Steps 13 to 16

13. Remember to cover it with tin paper when it's colored to the desired level.