Colorful coconut mini toast, uniquely flavored and beautifully colored!

Prepare all the materials.

Put all the dough ingredients except for the butter into the food processor bowl.

Put on the ice pack, start the stand mixer, mix the ingredients on low speed, then gradually increase the speed and knead the dough until it reaches a rough film consistency.

Add butter softened to room temperature, slowly mix the butter with the dough at low speed, then gradually increase the speed and beat until a relatively firm film can be pulled out.

Gather smoothly and place into a fermentation box, ferment until it doubles in size.

Take out the dough, gently press to release the air, weigh the dough, divide it evenly into 6 small dough portions, roll them into simple balls, and let them rest for ten minutes.

Take out a well-rested dough and roll it lengthwise.

Flip it over and touch the filling. (The filling can be made by mixing meat floss with salad dressing.)

Roll it up from top to bottom, then roll another layer of shredded coconut on it.

Place them in groups into the loaf pan and send it into the oven, fermenting at 38 degrees until about 80-90% full. (This is a 250-gram loaf pan)

Cut a slit in the middle with sharp scissors and squeeze on some mayonnaise. (You can also skip cutting and ferment it directly until it's very full.)

Then place it in the preheated oven and bake for about 35 minutes at 160°C on the top heat and 170°C on the bottom heat.