Mini coconut-flavored small toast debut

Dough: 250g bread flour, 10g milk powder, 30g granulated sugar, 25g whole egg liquid, 142g milk, 2.5g salt, 9g fresh yeast, 20g butter.

Pour all the dough ingredients into the bread machine except for the butter.

Stir until smooth, then add the softened butter.

Continue stirring until a film can be pulled out.

Roll into balls and place in a large bowl, cover with plastic wrap to ferment.

Coconut filling: 30g butter, 30g sugar, 20g raw egg yolk, 50g shredded coconut, 23g milk, 5g milk powder.

Prepare the filling while the dough is fermenting: mix softened butter, sugar, and egg yolk until well combined.

Add the shredded coconut and milk powder and mix well.

Finally, add the milk.

Mix until it forms a dough, and set aside.

Let the dough ferment until it doubles in size.

Divide into 12 pieces, roll into balls and let rest for 15 minutes. Also divide the coconut filling into 12 portions.

Take a piece of dough and roll it out.

Spread the filling.

Roll it up.

Roll it long, flatten it.

Cut into three strips.

Braiding hair.

Roll it backward.

Put it into the mold, with the sealed side facing down.

Ferment until fully risen, then brush the surface with egg wash.

Place in the oven on the middle rack, top heat 160°C, bottom heat 175°C, bake for about 20 minutes.

Golden on the surface, fresh out of the oven.

Demold immediately and let it cool.