Homemade Coconut Milk Bread Recipe

Ingredients

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Dough:High-gluten flour 200g / Thick yogurt Egg Sugar 20g / Yeast 3g / Salt 1.5g / 100g/ Coconut 40g

Oil 12g Custard filling: Coconut flakes 80g/ Butter

30g / Powdered sugar 30g / Egg liquid 30g/Milk Steps —— 10g

Prepare all ingredients for the dough except coconut oil.

Place them in a bowl and start kneading.

After forming the dough, add coconut oil, continue kneading until it becomes elastic.Cover the bowl with a damp cloth to keep warm while the dough ferments. While waiting for the first fermentation of the dough, prepare the custard filling.

Soften the butter and mix in the powdered sugar. Gradually add the beaten egg liquid, stirring until fully incorporated each time.

Add milk and stir to combine. Stir in coconut flakes and set aside for later use.

Gently deflate the dough, divide it into 5 portions.

Take one portion and flatten it. Wrap it with custard filling.

Make sure all air pockets are removed and seal the edge tightly.

Roll out the dough to a tongue shape. If there are any bubbles, prick them with a toothpick.

Fold one side towards the center. Then fold the other side over to form a triangle.

Use a knife basted with oil to make a cut down the middle, through to the bottom.Turn it over and hollow out the pointed end from inside. Repeat the process for the remaining dough portions.

Arrange them on a baking tray and let them rise in the oven again.

Set the oven temperature to 180 degrees Celsius and bake for about 20 minutes until they are well-browned.

Remove from the oven when satisfied with the color.

Then push the pointed tip through from the middle and flip it to shape. Operate similarly on a few of the dough pieces. Arrange them on a baking tray.Place in the oven. Let them rise again.

Raise until they are 1.5 times their size, then brush with egg wash.

Bake at 180 degrees for about 20 minutes, or until golden brown.