Materials?

High gluten flour 400g sugar 75g salt 3g yeast 5g yogurt (Guangming) 90g milk 140g whole egg liquid 40g butter 30g coconut 70g sugar 40g butter 36g whole egg liquid 50g milk powder 20g.

How to make milk-flavored coconut bread?

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2. Pull out a thin layer of glove film about minutes before continuing to hit, and the hole is not serrated.

3. Knead the dough in a pot, put it in an environment with a temperature of 38 degrees and a humidity of 75 degrees, and ferment it/kloc-0 for about 60 minutes. Put on gloves and grab them evenly. Coconut and butter milk powder can knead dough into a ball, poke a hole with your finger, and there is no obvious shrinkage, which means it is ready.

4. Divide the dough into 50g, wrap it with round plastic wrap, wake it for 20 minutes, and divide the coconut stuffing into 12g, making it into a round garland shape. First, wrap the coconut stuffing like steamed bread, knead it, then roll it into a cow tongue, cut several holes in it with a knife, and then twist it into a twist and put it below. This is an intimate shaping method. Similarly, wrap coconut stuffing like steamed bread and roll it into beef tongue.

5. Get the temperature of 38℃ and humidity of 75℃ for secondary fermentation, which is twice of the original.

6. Preheat the oven to 180 degrees.

7. Brush the egg liquid on the coconut bread.

8. Turn the oven on and off 180 degrees 18 minutes.

9. The oven temperature is adjusted according to the temper of your own oven.

10. Look at the last few minutes.