Once you have this recipe, you'll never buy bread again! Very easy and tasty
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1 egg, beaten in a bowl
25 grams (2 tablespoons) sugar
140 grams (0.6 cups) milk
3 grams (1 teaspoon) yeast
Stir well and let the yeast melt
300 grams (2 cups) bread flour/wheat flour
3 grams (1/2 teaspoon) salt
Mix into dough
Knead the dough with your hands, form the dough without kneading it smoothly
Cover the dough and let it rest for 20 minutes
After 20 minutes, take out the dough and place it on a mat and prop it up
30 grams (2 tablespoons) unsalted butter
Wrap the butter in the dough and knead the butter into the dough
Continue to knead the dough smoothly
Put the dough into a bowl, cover it and let it rise for about 1 hour
Let's make the coconut filling, 75 grams (1 cup) of shredded coconut
30 grams (1/4 cup) milk powder
35 grams (1/4 cup) powdered sugar
30 grams (2 tablespoons) unsalted butter
50 grams (1) egg
Mix well
After 1 hour, take out the fermented dough
Deflate the fermented dough
Divide into 6 parts
Take out each small dough and knead it round
After kneading the 6 small doughs, cover the dough and let it rest for about 15 minutes
After 15 minutes, take out a small dough
Flatten and roll out a longer sheet of dough
Turn the dough sheet over
Press one side thinly as a closing edge
Then arrange the pieces into a rectangle
Put the coconut filling evenly on top of the dough sheet
Roll up from one end and form a long strip
Close and pinch tightly
Roll evenly and longer
Cut in half from the middle
Cross-knit the two doughs together
Then twist into a circle and pinch the interface tightly
This way a loaf is ready and placed on the baking sheet
Continue to finish the rest of the dough
Place all the finished loaves on the baking sheet
Cover the loaves and let them rise for about 40 minutes
After 40 minutes, brush the top of the loaf with an egg wash
Bake in the middle of the preheated oven at 180°C (360°F) for 18 minutes
Out of the oven, so tempting!
Let it cool a little and you can enjoy it, very easy and delicious!
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