Ingredients for making milky coconut stuffed bread? High-gluten flour 400g sugar 75g salt 3g yeast 5g yogurt (Bright) 90g milk 140g whole egg liquid 40g butter 30g coconut stuffing 70g coconut 40g butter

How to make bread with 36 grams of whole egg liquid, 50 grams of milk powder, and 20 grams of milky coconut filling? 1. Put the ingredients for the bread body, except the butter, into the dough mixer and turn it to gear 4 for about ten minutes. It will take about ten minutes to pull out a thick film. At this time

Add butter that has softened at room temperature. 2. Continue to beat for about a minute and pull out a very thin glove film. The holes are not jagged. 3. Round the dough and place it in a basin. Place it in an environment with a temperature of 38 degrees and a humidity of 75 degrees. 1

After about 60 minutes of secondary fermentation, weigh the coconut filling ingredients and use gloves to grasp them evenly. If the coconut and butter milk powder can be integrated into the dough, poke a hole with your finger. If there is no obvious shrinkage, it means it is ready.