Coconut Rong Toast

1. Put Material A into the bread bucket, mix roughly, and start the 30 minute dough mixing program.

2. Material C is the material for coconut filling. Method 1: Soften the butter, add sugar powder to beat, add egg mixture in batches and beat evenly. Add milk in batches and beat evenly. Finally, mix in the coconut. Method 2: Dissolve butter, milk, and sugar powder together, let it cool down a bit, then mix in the egg mixture, and finally mix in the coconut. I used the second method.

After the 3.30 minute dough mixing program is completed, add butter and start a 10 minute dough mixing program again. After that, start the dough mixing program for about 40 minutes.

4. The prepared dough.

5. Take out the prepared dough, exhaust it, and let it roll and loosen.

Roll it into large pieces and spread coconut filling on top.

7. Roll it into a roll and pinch it tightly.

8. Cut the roll in the middle and divide it in half. (After finishing, it was found that folding is more convenient for shaping and the cut is also more uniform.)

9. Put the whole dough into the bread bucket and activate the dough fermentation function, about 40 minutes.

10. Brush the dough with egg yolk water on the surface, one egg yolk and one spoonful of water.

11. Start the baking program for 50 minutes. After baking, remove the bread from the oven and bucket in a timely manner, let it cool naturally, then slice and seal it for storage.