Ingredients? Gluten Flour 120g Low Gluten Flour 30g Sugar 12g Yeast 5ML Whole Egg Whites 30g Whole Milk 8g Water 80ML Butter 30g Coconut Filling Whole Egg Whites 35g Coconut 70g Whole Milk 10g Powdered Sugar 20g

How to make Coconut Bread (from Jun's Cookbook with a slight modification) ?

Put all the dry flour ingredients (except the butter) into a mixing bowl

Dissolve the yeast in 35ml of lukewarm water and slowly add it to the mixing bowl, mixing slowly

Add the rest of the water slowly, according to the flour's water absorbency

Mix for about 10 minutes to see the dough come out of the gluten, and then you can add the butter

Cover the plastic wrap and let it rise for the first time. Let the dough rise for 15 minutes at room temperature

Take a small piece of dough and roll it into a long strip, put coconut in the center, wrap it around the dumpling and close it up, then turn it around and cut it vertically with a knife, don't cut it off, and twist it with both hands to make a twist

Put the fixed dough into the oven, put a bowl of boiling water underneath it and let it rise for about 20 minutes. p>Take out the dough from the secondary fermentation, which has doubled in size, and brush the surface of the dough with an egg wash. Preheat the oven to 180 degrees Celsius for about 15 minutes.