Hand-shredded coconut milk bread

Hand-shredded coconut milk bread

Overview

This bread is worth making again and again. It tastes so good right out of the oven and half of it dries before it cools down. The first thing you feel when you take a bite is the soft sweetness, which is not greasy at all. Chew slowly, and the fragrance of milk and coconut slowly spreads in your mouth. . . It’s memorable!

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Ingredients

Steps

  1. Knead the dough with oil.

    Hand-shredded coconut milk bread step 1

  2. Ferment for the first time until it is 2-2.5 times its original size.

    Hand-shredded coconut milk bread step 2

  3. Softened butter, milk, coconut and sugar.

    Hand-shredded coconut milk bread step 3

  4. Mix thoroughly to form milk coconut filling.

    Hand-shredded coconut milk bread step 4

  5. Take out the second dough and roll it into a rectangular shape.

    Hand-shredded coconut milk bread step 5

  6. Apply a layer of milk coconut filling from step 4 on the surface.

    Hand-shredded coconut milk bread step 6

  7. Roll up along the long side.

    Hand-shredded coconut milk bread step 7

  8. Cut through the middle, leaving the top uncut.

    Hand-shredded coconut milk bread step 8

  9. Twist into twist shape.

    Hand-shredded coconut milk bread step 9

  10. Roll up and place into a six-inch cake mold.

    Hand-shredded coconut milk bread step 10

  11. The middle and lower racks of the oven are set at 185 degrees, hot air, for 35 minutes.

    Hand-shredded coconut milk bread step 11