Shredded Thousand Layer Coconut Bread
High powder 300g | Yeast 2 grams |
Butter 35 grams | Clear water 145 grams |
Salt 2 grams | Soft white sugar 20 grams |
Filling: milk 60 grams | Filling: Coconut 60 grams |
Filling: butter 40g | Filling: powdered sugar 40g |

Step 1
Knead the dough with oil. Mix all the main ingredients except butter and knead until it reaches the expansion stage. Add butter and continue kneading until it is complete.
Step 2
After kneading the dough, spray water on the surface, cover it, and let it rise in warm sunlight for half an hour.
Step 3
Mix softened butter, icing sugar, milk, and coconut until evenly combined.
Step 4
Take the dough out and divide it into four equal parts.
Step 5
Use a pasta machine to flatten four portions of dough and spread fillings on top.
Step 6
Roll up into a rectangular shape.
Step 7
Flatten and cut lengthwise down the middle.
Step 8
Stack up.
Step 9
With the cut facing up, roll it up and place it in a mold for fermentation. Ferment until nine minutes full, preheat the oven to 180 degrees, hot air, about 25 minutes. Cooking tips for hand-shredded coconut bread