Homemade Coconuts Filled Twisted Bread Strips Recipe

Start baking originally with the goal of making kids love eating. This coconut cream twist bread

strip is made by adding a coconut cream filling, very suitable for babies to eat.Ingredients Main ingredients

　　High-gluten flour 190g,

　　Low-gluten flour 10g, Powdered milk 8g, Water 100g,Egg liquid 25g, Salt 2g,Granulated sugar 20g, Yeast 3g,Butter 20g, 10g

For the filling

1. Put all ingredients except butter in the bread machine mixing bowl, knead for 10 minutes then add the butter and continue for another 20 minutes.

2. Cover the dough with a plastic wrap and let it rise in a warm place.

3. The risen dough should be smooth on top; poke a hole in the center, the edges shouldn't collapse or spring back.

4. While the dough is rising, prepare the filling.

5. Soften the butter and mix with granulated sugar until it melts, then gradually add egg liquid while mixing.

6. Add milk and coconut cream, mix well. The filling is ready now.

7. After the dough has risen, punch out any air, roll into a large rectangle.Pastry

8. Spread the coconut cream filling on one end of the pastry, leaving about a third blank.

9. Fold half of the pastry down over the filling.

10. Fold the remaining uncovered part of the pastry up over the filled portion.

11. Gently roll and flatten slightly.

12. Cut into equal strips.

13. Take a strip, hold both ends, twist 2-3 times, place on a baking tray. Place in an unheated oven, and put a basin of hot water at the bottom for secondary fermentation. After fermenting, brush with egg liquid, bake in a preheated oven at 180 degrees Celsius for about 12 minutes.

14. The coconut cream twist bread is ready; it's fragrant and soft.

Tip: In colder weather, pay extra attention to the dough rising process. If butter cannot be softened at room temperature, you can slightly warm it in a water bath but do not fully melt it.