Tang Zhong Shredded Coconut Bread
Overview
I have always liked Tang Zhong’s bread making method. The bread is super soft. Today I used Tang Zhong’s technique for making this hand-pulled bread, using shredded coconut as filling. The super soft shredded bread is really a success. I like the smell of shredded coconut. The bread is so delicious. This recipe can make 2 portions of a 20x11.7x7.5cm red toast box. I used half of this recipe to make this bread, and the other half to make other meal bags. The following is the operation method and process of the bread. (The main ingredient is for the bread body, and the auxiliary ingredients are for the coconut filling)
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Ingredients
Steps
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Make the soup first. 100g of milk, add 20g of flour.
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Heat over low heat until it becomes a batter, then remove from heat and let cool.
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Put the prepared soup ingredients into the bread bucket, and also add the remaining milk, sugar, salt, and eggs.
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Sift in the flour, put in the yeast, and start the dough mixing program of the bread machine. You need to mix the dough in two programs and then ferment.
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Time's up, your face is fine.
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Take out the dough and let it rest for 10 minutes.
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All ingredients for the coconut filling are weighed.
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Mix well to form filling.
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Roll the risen dough into a large rectangle and cover two-thirds of it with coconut filling.
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Fold the unfilled third half.
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Then fold it into thirds.
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After turning 90 degrees, roll it into a long strip.
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Divide into strips about 2x5cm.
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Each long strip is rolled thin and long.
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Place the molds vertically, one piece next to the other. I used a 20x11.7x7.5cm red toast box.
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After the second fermentation, apply a layer of egg liquid.
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Preheat the oven to 180 degrees, place the baking sheet in the middle, heat up and down, and bake for 20 minutes. Pay attention to the color even if it is covered with tin foil.
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After baking, take it out. Because the filling is a bit crowded, the rise is not the same, but the taste is great
