I've always loved the fragrance of coconut, but this time I'm making a coconut stew with soup, and the bread is very soft and delicious!

WHAT YOU NEED

Ingredients

Soup: 20 grams of flour
Soups: 100 grams of water
Dough: 300 grams of flour
Dough: 120 grams of milk
Dough: 30 grams of sugar
Dough: 3 grams of salt
Dough: one egg
Dough: 4 grams of yeast
Dough: 25 grams of butter
25 grams of coconut
5 grams of cornstarch
33 grams of milk
White sugar 7 grams
5 grams of butter

How TO MADE Soups and stews

Steps 1 to 4

1. Preferably, 20 grams of high-quality flour and 100 grams of water are mixed evenly and then heated over a small fire and stirred until it becomes a transparent paste.

2. The ingredients in the dough other than the butter are placed in the packing machine bucket, add 100 grams of the dried soup, start the dough process, add the softened butter until the dough is smooth and continue to knead until the dough can be pulled out a large thin film, i.e. the full expansion stage.

3. The dough is mixed well, covered with a preservative film, and placed in a warm place for the first fermentation to double.

4. Start making the coconut filling, put the cornstarch, sugar, and butter in the milk separator, heat it and stir evenly, then add the coconut to the mixture evenly.

Steps 5 to 8

5. After fermentation, the dough is rolled up and covered with a preservative film for 20 minutes.

6. The dough is kneaded into an elongated square, and the coconut flour is applied to two-thirds of the dough.

7. After folding the skin three times from the remaining third, it is cut into nine pieces.

8. The two heads of each one are pressed and twisted in different directions and placed in the oven for secondary fermentation.

9. After baking, the eggs are baked on the bread embryos, placed in the middle layer of the preheated oven, heated at 175 degrees for 25 minutes, until the bread is colored, can be covered with tin paper to prevent baking paste.

10. Baked bread is placed on a shelf, dried and eaten, and stored in fresh bags that cannot be eaten.

11.

Handy cooking tips

　　The temperature of each oven varies, so please adjust the baking temperature and time.If you can't finish the soup, you can put it in a refrigerator and use it in three days.The remaining amount is added to the dough.4 The water absorption of the flour is different, please reserve a small amount of liquid and flour first.