Coconut Crispy Bread

1. Prepare all dough ingredients and weigh the required weight using an ACA small scale

2. Except for butter, put all the ingredients of the main dough into the bread maker (yeast on top, do not come into direct contact with salt) and start kneading for 30 minutes

Add softened butter after 3.30 minutes and continue kneading the dough for 30 minutes until complete

4. Gently pull up the dough to form a thin film. Then we ferment it once in the bread maker

5. When fermenting the dough, we will prepare the coconut filling and prepare all the ingredients

6. Melt butter and white sugar in water. Add milk and stir well, then add egg mixture in batches. Stir well each time and add another time until all are added

7. Add coconut and mix well.

8. Cover with cling film and refrigerate in the refrigerator for later use

9. Fermented dough

10. Take out the fermented dough, squeeze and release the air

11. Divide into six equal parts on average Cover with plastic wrap and wake up for ten minutes

12. Take a dough Roll it into a rectangular shape We use our hands to make the lower part of the dough thinner

13. Spread coconut filling on the dough

14. Slowly roll down from the top

Roll it into a long strip

16. Use scissors Cut out the dough as shown in the picture above

17. The cut appearance

18. We cross the dough and lay it out Forming a series of shapes Progressive secondary fermentation

At this time, we can preheat the oven for the fermented dough

Brush a thin layer of egg mixture on top of the dough

21. Transfer to preheated ACA oven Bake on high heat for 150 and low heat for 140 for about 20 minutes

22. Attached with the finished product drawing

23. Attached with the finished product drawing

24. Attached with the finished product drawing