Homemade Green Leaf Coconut Bread Recipe

Flour 200 grams, granulated sugar 35 grams, salt 1/4 teaspoon, egg liquid 35 grams, yeast powder 3 grams.Spinach juice 100 grams,butter 15 grams

Coconut cream filling: coconut flakes 35 grams, granulated sugar 20 grams, butter 18 grams,milk powder 8 grams, egg liquid 25 grams

Top decoration: egg white

Steps:

Wash the spinach.

Extract 100 grams of spinach juice using a juicer.

Place all dough ingredients in the bread mixer and mix until the gluten window test is achieved.

Let it rise in a container for basic fermentation.

Melt the butter and mix with other coconut cream ingredients to form four portions.

Divide the fermented dough after pressing out air, then divide into 4 parts, round them and rest for 15 minutes.

Wrap each portion of dough around one part of the coconut cream filling, sealing tightly.

Roll each wrapped dough into an elliptical sheet.

Fold the right third over in half towards the center.

Then fold the left third over to meet it.

Slice a slit down the middle with an oiled knife.

Thread the pointed end through the slit.

Turn over and shape as needed. The dough is now ready.

Place each shaped piece in a warm, humid environment for secondary fermentation.

Brush the risen dough pieces evenly with egg white.

Preheat the oven to 170 degrees Celsius for about 17 minutes. To maintain the green color, cover with foil if necessary to prevent over-browning.