-
1
Chill the coconut milk in advance, beat the dough first, beat it into a film, then add butter and mix evenly. -
< /p>
2
Separate 280g of white dough for coloring, cocoa color. Beat together with white dough. -
3
Gradually knead out the color, divide the dough into three colors and let it rise 1.5 times in size. -
4
Take out and divide into 250g each toast. -
5
Roll out into three rectangular pieces as shown in the figure, start from the long part and roll up to close. -
6
Cut the cylindrical shape in half, then cut it lengthwise and roll it up. -
7
Put the toast box in, close the lid and ferment until it is 90% full. -
8
Preheat the high-sugar C60M in advance and bake the low-sugar toast box at 170 degrees for 28 minutes.