1. Preparation of coconut toast:

Bread embryo materials: 300 grams of bread flour, 1 egg, 150 grams of milk, 35 grams of butter, 3 grams of salt, 3 grams of yeast, white sugar 40g;

Coconut ingredients: 30g butter, 30g powdered sugar, 1 whole egg (small), 30g milk, 50g coconut.

Production process:

(1) Prepare all raw materials.

(2) First add eggs, milk, sugar, and salt into the bread machine bucket and stir to dissolve the sugar.

(3) Then add flour, add yeast on the flour, and start the (quick) dough mixing process.

(4) After a program ends, pour in the melted butter and continue to start the quick dough mixing program.

(5) The dough will ferment until doubled in size.

(6) Make coconut paste during the bread machine kneading process: soften the butter at room temperature and beat in 3 times, add powdered sugar and beat.

(7) Add whole egg liquid in batches, mix and absorb; add milk in batches, mix and absorb. Finally add coconut and mix well.

(8) Divide the risen dough and coconut into 3 equal parts, take one piece of dough and roll it into a dough sheet.

(9) Spread each portion of coconut milk evenly onto the dough sheet and roll it into a roll.

(10) Cut the dough roll into two halves vertically, leaving the head uncut.

(11) Braid the two halves of dough into a twist shape and place them horizontally in the bread machine barrel.

(12) Make three braids from three pieces of noodles and place them all horizontally back into the bread barrel to start the fermentation function.

(13) After fermentation is completed, first cover the bread barrel with aluminum foil, start the baking function for 15 minutes, quickly remove the aluminum foil, and take out the bread barrel after the program is completed.