Double temptation! ! Creamy and rich coconut bread rolls

Overview

The rich milk aroma and the alluring coconut aroma are truly a pleasant experience, a delicious bread that you can’t miss~~

All materials are weighed and reserved
As with all sweet bread processes, mix all dry ingredients, take half of the warm water to fully dissolve the dry yeast, add it to the flour mixture, add the egg liquid and the remaining water, mix the flour dough until it forms a smooth dough, add butter when gluten is formed, and continue kneading until the dough reaches the expansion stage where the film can be pulled out. Carry out the first fermentation at about 28 degrees for about 1 hour.
While the dough is fermenting, mix coconut milk, powdered sugar, whole egg liquid, and milk powder to make coconut filling.
The fermented dough is fully deflated, divided into 5 equal portions, and fermented for the second time, about 15 minutes.
Take a piece of bread dough, roll it out flat,
Put a portion of coconut filling in the middle.
Wrap the stuffing inside
Seal and roll flat.
Make a cut in the middle without cutting
Fold it in half, roll it like a twist, and shape it
(Ignore my clumsy technique~~~Hey~bread shaping is a course that requires long-term practice) Roll it up and put it in the oven. Put a plate of boiling water below, close the oven door, and perform the final fermentation, about 50 minutes.
After the bread has doubled in size, take it out, brush it with egg wash, (this one is still like that, ugh~~) and put it in a preheated 180-degree oven for about 12 minutes, until the surface is golden.