Coconut bread
Step 1 . Coconut stuffing production: soften the butter, stir, add sugar powder to beat;
Step 2 . Add the egg liquid in several times and stir until it is completely absorbed;
Step 3 . Add milk in several times and stir until absorbed;
Step 4 . Add coconut paste and mix well, set aside;
Step 5 . Pour all materials except butter into the bread bucket and set the dough mixing procedure;
Step 6 . After 20 minutes, pause and add butter;
Step 7 . Reset the dough mixing procedure of the toaster. After that, place a warm place for basic fermentation. The dough is fermented to more than twice the original size. You can dip your fingers in high gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that the dough has been fermented well;
Step 8 . Take out the dough, divide it into 8 parts, exhaust and round it, cover it with fresh-keeping film, and relax for 20 minutes;
Step 9 . Roll the dough into an oval shape. As shown in the figure, use a knife to cut several times on one side, but be careful not to cut the end;
Step 10 . The coconut stuffing can be divided into 8 equal parts in advance, take out one of them, and spread 2/3 of the coconut stuffing evenly on the unshared dough;
Step 11 . Roll it up from bottom to top, roll it to the scratch, and put the remaining coconut paste on it;
Step 12 . Continue to roll up and pinch tightly at the closing;
Step 13 . The remaining dough is shaped in the same way and finally fermented;
Step 14 . After fermentation, brush the surface with milk, preheat the oven at 175 ℃, put it into the baking pan and bake for 18 minutes.
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