Coconut Rong Toast

1. Making coconut filling: soften butter and add powdered sugar.

2. Send away~~~.

3. Add the whole egg mixture in 2 portions and stir until absorbed.

4. Add milk in 2 portions and stir until absorbed (slight oil-water separation does not affect).

5. Add coconut milk.

6. Mix well and let it stand for later use

7. Put all ingredients except butter into the bread machine.

8. When kneading until the dough is smooth, add butter and continue kneading until the dough is complete (take a piece of dough and pull out a semi transparent film with smooth edges of the holes).

9. Basic fermentation to 2-2.5 times the size.

10. After exhausting the dough, roll it into a rectangle.

11. Spread coconut filling.

12. Roll up from one side.

13. Cut longitudinally from the middle.

14. Cut upwards, twist into an 8-shaped shape, and pinch both ends tightly.

15. Put it into the toast mold.

16. Finally ferment until it is nine tenths full.

Demoulding can be done in about 40 minutes at a temperature of 17.190 degrees.