Coconut Flake Leaf Bread

Add the ingredients to the bread machine.

Automatically knead the dough and ferment.

Take out the fermented dough and knead it until smooth.

Divide into 12 equal small portions, shape into balls, cover with film to prevent drying.

For the coconut filling: coconut flakes, sugar, 2 egg yolks, and butter (if you don't have butter at home, you can use cooking oil instead) in a ratio of about 1:1:1:1.

The filling has been prepared.

Take a piece of dough and put a coconut filling inside.

Wrap the coconut filling one by one, with the seam at the bottom, and cover with plastic wrap to prevent drying.

First flatten the dough with the filling inside, then roll it into a round shape.

Fold from both sides toward the middle to form a triangle.

Take a piece of dough, cut it from the middle of the incision, making sure to cut through both sides, then turn the pointed end into the mouth to form a leaf shape.

Divide into two trays, and after finishing, carry out a second fermentation.

The secondary fermentation is complete.

Preheat the oven for 5 to 10 minutes, set the upper heat to 170°C, the lower heat to 150°C, and bake for 18 to 20 minutes.

Coconut leaf bread is freshly baked, golden in color, leaf-shaped, soft in texture, and sweet and tasty.