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1
Dough: 250g high-gluten flour, 10g milk powder, 30g fine sugar, 25g whole egg liquid, 142g milk, 2.5g salt, 9g fresh yeast, 20g butter . -
2
Pour all dough ingredients into the bread machine except butter. -
3
Stir until smooth and add softened butter. -
4
Continue stirring until the film can be pulled out. -
5
Roll into a round shape and place in a large bowl, cover with plastic wrap and ferment. -
6
Coconut filling: 30g butter, 30g sugar, 20g raw egg yolk, 50g coconut, 23g milk, 5g milk powder. -
7
While the dough is fermenting, make the filling: mix softened butter + sugar + egg yolks. -
8
Add coconut milk and milk powder and mix well. -
9
Finally add milk. -
10
Mix well to form a ball and set aside. -
11
Let the dough ferment until it doubles in size. -
12
Divide into 12 pieces, roll into balls and let rest for 15 minutes. Divide the coconut filling into 12 pieces. -
13
Take a piece of dough and roll it out. -
14
Spread the filling. -
15
Roll up. -
16
Rub it long and pat it flat. -
17
Cut into three strips. -
18
Braid your hair. -
19
Roll up backwards. -
20
Put it into the mold with the seam facing downwards. -
21
Ferment until the mold is full and brush the surface with egg wash. -
22
Put in the oven, middle layer, heat 160, heat 175, bake for about 20 minutes. -
23
The surface is golden and comes out of the oven. -
24
Unmold immediately and let cool.
Tips
The recipe can make 1 450g toast box,
The amount of liquid needs to be increased or decreased according to the water absorption of the flour.
Baking time and firepower need to be adjusted according to actual conditions.