Coconut Nacho Bread

Knead the dough to the expansion stage and let it rise until doubled in size. Take out the exhaust and let it ferment for about 15 minutes

After it has fermented again, use a rolling pin to roll it into a square sheet, with the shape consistent with the baking pan

Place on a baking sheet lined with greaseproof paper and arrange so that the size of the dough pieces is as consistent as possible with the baking sheet. Send it to the oven for secondary fermentation. During fermentation, put a bowl of hot water in the oven and ferment until the dough doubles in size

Take out the fermented dough, poke some small holes on the surface with a fork, cover with plastic wrap and continue to ferment for about 10 minutes. Preheat the oven to 180 degrees

Brush the surface of the relaxed dough with egg wash and sprinkle with appropriate amount of black sesame seeds. Put into the preheated oven, heat up and down to 180 degrees, middle layer, for 12 minutes. The surface of the bread is golden brown

Take out the baked bread, take it out of the baking pan, and spray an appropriate amount of water on the surface

Cover with plastic wrap

When the bread is cool to hand temperature, turn the bread upside down on the plastic wrap and tear off the parchment paper

Make a few cuts on the bread, don’t cut it, just make two shallow cuts

Spread an appropriate amount of chocolate sauce and sprinkle with a layer of coconut

Roll up the bread, wrap it in plastic wrap, and let it rest for about half an hour to set the roll

Put an appropriate amount of vegetable oil in the pot, pour in the corn flakes, and stir-fry until the corn flakes become crispy

Remove the edges of the shaped bread and cut into segments.

Spread yogurt on both ends and dip in an appropriate amount of corn flakes

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