Very fragrant.Bread,after roasting, the rich aroma lingers in the air for a long time; I left when it wasn't fully done and came back to find the fragrance overwhelming upon opening the door. After adding the starter dough, due to longer baking time, the exterior becomes slightly crispy while the interior remains soft, maintaining its tenderness even the next day.

　　Ingredientsdetails:

Bread ingredients: high-gluten flour, low-gluten flour,milk powder,,butter,sugar,waterBread filling ingredients: butter,

eggs,coconut flakes, medium-gluten flour, water, baking powder, salt, cocoa powder1. Prepare the ingredients; mix the starter dough ingredients together and heat over low fire while stirring continuously.

2. When streaks are visible on the batter, cover with cling film and let cool, then refrigerate overnight.

3. Add the fermentation powder and salt to the bread ingredients except for the butter, knead for 20 minutes, add butter and knead for another 20 minutes, allowing it to ferment.4. During the proofing time of the dough, prepare the coconut filling by melting the butter at a low temperature.

5. Stir in the eggs and sugar.(The temperature of the butter should not be too high)6. Mix well.

7. Add the coconut flakes and refrigerate.8. Add an appropriate amount of cocoa powder to the proofed dough.

9. Roll out into a rectangular shape.10. Fold both sides towards the center, let rest for 10 minutes.11. Roll out again, expel any air bubbles, and place the prepared coconut filling on top.12. Roll up and place in a loaf pan to proof.

13. Once proofed,preheat the oven to 180 degrees Celsius, bake for 30 minutes on the middle rack.

(Those who want to try it can reduce the baking time slightly)Tips1. The cocoa powder does not need to be kneaded into the dough but used as a dry ingredient; dusting the surface of the dough with it prevents it from sticking too much to the flour.2. I feel that my baking time was slightly longer, resulting in a thicker crust. The texture is slightly crispy when freshly baked.(Friends who want to try can reduce the time slightly)

Tips

1. Cocoa powder does not need to be kneaded into the dough, used as a dry ingredient, just stick to the surface of the dough,The flourdoesn't have to be too sticky.

2. I feel that my baking time was slightly longer, resulting in a thicker crust, and it has a crispy bite when freshly baked.