Coconut crown bread

Birthday bread. I don't want to make cream cake. On such summer days, the cream is so easily melted that the hands are so full of shit. Besides, butter cakes are not as heavy as pound cakes, after all, they have relatively high fat levels, so try not to eat them. And when you're done with a cake, you have to consider where the rest of the cream goes. In all this, it's too late to prepare the cream. But it has to be something. Why did the cream cake become the main event? What kind of fate is that? No matter what he thinks, let's have a birthday bread. Coconut. It's from Mr. Meng's Coconut toast. A change of shape that once wanted to be used by Mr. Meng would save us the trouble of conversion. It doesn't feel right. As planned, eight inches of round, make an imaginary crown bread. The noodles are soft, and it's a bit awkward to twist a plume. It's an imaginary operation, but the fermentation and baking results are often not what you imagine. It's not much, it's just the yellow-white side before the baking。