Preface I have to say that this is another extremely delicious snack bread that is both textured and delicious. It is OK for breakfast and afternoon tea snacks... Ingredients: 250g high-gluten flour, 135g coconut milk, 4g yeast

, 35g of fine sugar, 25g of butter, 3g of salt, 1 egg, 10g of milk powder; auxiliary materials: appropriate amount of salad dressing, handmade gourmet sugar and coconut milk meal pack 1. The ingredients are completely prepared and easy to operate. 2. Pour the sugar and salt into the coconut milk with the same movements.

The milk powder can also be added together at this time. 3 Then pour in the flour and yeast. To save cups, I put the milk powder and yeast together. 4 Knead until expanded and then add butter until the film comes out. 5 Set aside to ferment until it is 2 to 2.5 times larger. Poke it.

Retract to deflate the air 6 Divide into 6 portions and let rest for 15 minutes to rise 7 Roll into a tongue shape and roll up 8 Close the gaps and squeeze into an olive shape and place on the baking sheet to enter the second batch 9 After the second batch is done, score it with a knife

Cut a knife and put salad dressing in the middle.