This year, Guangdong’s college entrance examination results were released. Several families were happy and several families were worried. This year, all the children from relatives and friends came to report their good news. Up to now, they have received all the good news and high scores, basically more than 600 points. It’s like when they heard their own children’s achievements, they were in full bloom and sent a flower to congratulate them.


140g high gluten flour
1 tsp yeast (dry)
1 / 4 spoon almonds (dry, salted)
6 g milk powder
30g coconut
30g eggs
30g butter
40g granulated sugar
80 grams of water


Step 1
Put 15g water, egg, 25g high gluten flour, yeast, milk powder, almond and sugar into the inner barrel of the bread maker, mix the flour for 15 minutes, add 15g softened butter, open and knead the whole course of the dough, after the dough can be pulled out of the hand mask, cover the cover of the bread maker, and make the dough 2.5 times larger

Step 2
Use the time to make coconut stuffing. Add 15g sugar and 15g egg into softened butter. Mix well. Put the egg mixture into the coconut. Knead them into coconut stuffing by hand. Divide the coconut stuffing and the dough into 4 equal parts. Knead the dough into a circle, and then continue to wake up for 15 minutes

Step 3
Brush the baking pan with butter, set aside, take a fermented dough, press it into a round flat shape, wrap it in a portion of coconut stuffing, close the end of the dough with coconut stuffing down, roll it into a flat circle with a rolling pin, and use the tip of a knife to make 12 equal dark lines on it

Step 4
After shaping the dough, it is directly put into the baking pan. The final fermentation is carried out under the environment of 38 ℃ and 80% humidity until the dough becomes twice the original size

Step 5
Brush a layer of whole egg liquid on the surface of the dough after fermentation, squeeze a little tomato sauce in the middle of the dough, put it into the preheated oven, bake in the middle of the oven, heat up and down 180 degrees for 15 minutes until the surface of the bread is golden