How to make bread in the shape of small flowers?

80 grams of coconut milk

60 grams of butter

20 grams of eggs

30 grams of powdered sugar

Milk140g

30 grams of powdered sugar

2 grams of high-sugar tolerant yeast

2 grams of salt

High gluten flour180g

20g low-gluten flour

20 grams of butter

How to make small flower coconut bread?

Pour milk into the bread machine, pour 30g sugar yeast, add salt into the high-gluten flour and low-gluten flour, start the bread machine, and distribute 20g butter at the end of the first dough mixing.

Soften the remaining butter, add sugar and stir well. Add the egg mixture in three times, mix well next time after adding it once, add coconut and mix well and divide into six parts.

Take out the dough, divide it into six parts, cover it with plastic wrap and let it stand 15 minutes.

Cut it six times with flat scissors and ferment until it becomes fat obviously.

Brush the remaining egg liquid on six petals with sesame seeds in the middle.

Oven 180 fire, preheat 170℃, bake for 20 ~ 25 minutes, immediately put it on the drying net to air it to hand temperature, and pack it in a fresh-keeping bag.