Coconut Flower Bread

After putting the main ingredients, except for the butter, into the bread machine and mixing for 20 minutes, add the butter cut into small pieces, then mix for another 20 minutes until it forms a smooth dough that can be stretched into a slightly transparent membrane.

Cover with plastic wrap and ferment until it doubles in size.

Coconut Filling: Melt the butter using a heat insulation method, add fine sugar and whole egg liquid and mix well, then add desiccated coconut and mix well for later use.

After degassing the fermented dough, divide it into 12 equal parts, roll them into balls, then cover with plastic wrap and let rest for 15 minutes.

Flatten with your hand.

After flipping, wrap in an appropriate amount of coconut filling.

Wrap it up like making a dumpling, seal it tightly, with the sealed side facing down.

Press it flat again, roll it out slightly, and cut into 12 pieces.

Flip the cross-section upward in one direction.

Place in the baking pan and put in a warm, humid place for the second fermentation.

Brush a layer of egg wash on the surface of the fermented dough, and stick black sesame seeds in the middle with the help of a rolling pin.

Preheat the oven to 170 degrees and bake for about 18 minutes.

Finished product image.

Finished product image.

Finished product image.