How to make coconut chrysanthemum bread

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the coconut chrysanthemum bread. If you study it carefully, you won’t have to envy others in the future.

1. Put all the main ingredients except butter into the bread machine and mix for 20 minutes.

2. Add butter and continue stirring for 20 minutes.

3. Put the dough in a container, cover it and let it ferment at room temperature until it is 2.5 times larger.

4. After the dough is deflated, weigh the total weight, divide it into 12 equal portions, roll them into balls, cover with plastic wrap and let them relax for 15 minutes.

5. Coconut filling: Soften the butter at room temperature, add powdered sugar and egg yolk and beat evenly.

6. Add milk powder and coconut flakes.

7. Mix well with a spatula.

8. Divide into 12 equal portions, roll into balls and set aside.

9. Flatten the relaxed dough, turn it over and wrap it with coconut filling.

10. Close the nozzle tightly with the bottom facing downwards.

11. Flatten it again, spread it out slightly, and cut 12 cuts with a scraper.

12. For every two petals in a group, turn the cut surface upwards.

13. Turn them over one by one and they will become a chrysanthemum shape.

14. Place the prepared raw dough in a warm and humid place for secondary fermentation.

15. After fermentation, brush with a layer of egg water.

16. Preheat the oven to 170 degrees for about 17 minutes. (The temperature is adjusted according to your own oven)

17. Finished product image

18. Finished product image

After reading the editor’s introduction, are you unable to hold back? Do you really want to rush into the kitchen and start making coconut chrysanthemum bread right away?