Coconut Honey Bean Bread

Overview

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After one step add butter and salt and knead until complete.
Cut a little of the dough and use your hands to pull out a large, strong film.
After rolling, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.
After pressing and releasing, the cutting and rounding will be loose.
Take a piece of dough, add coconut and honey beans and wrap it up.
Wrap them in turn and put them on the baking sheet for secondary fermentation.
After fermentation, brush with a layer of egg wash.
Preheat the oven in advance to 170℃ in the middle for about 20 minutes (the time and temperature are for reference only) and cover with tin foil after coloring.
Leave to cool and store in an airtight container.