Coconut Soaked Bread

Overview

I have been thinking about this coconut milk bread for a long time, and finally made it. Soaking the bread in coconut milk and baking it is mouth-watering. The bread absorbs the moisture of the coconut milk, making it especially soft, moist and fragrant. When baking, the aroma of coconut milk fills the room. I think you, like me, will not be able to resist this delicious taste.

Tags

• baking
• children
• breakfast
• butter
• coconut
• coconut juice
• coconut milk
• high gluten flour
• low gluten flour
• milk powder
• yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Pour all the ingredients except butter into the bread bucket and set the dough program;

   

2. 2 After 20 minutes, pause and add butter;

   

3. 3 Reset the kneading program of the bread machine. After 30 minutes of kneading, the dough can be pulled out of the film. Place the dough in a warm place to ferment for 90 minutes until the dough doubles in size. Dip your fingers in high-gluten flour and poke a hole in the middle of the dough. If the hole does not shrink back, it proves that the dough has fermented (I forgot to take a photo of the fermented dough);

   

4. 4 Take out the dough and deflate it, divide it into 16 parts evenly, roll it into a ball, cover it with plastic wrap, and let it rest for 20 minutes;

   

5. 5 Deflate the dough again, round it, and place it in the mold;

   

6. 6 Place in a warm and humid place for the dough to ferment for the second time;

   

7. 7 Let the dough rise until doubled in size;

   

8. 8 Ingredients for soaking: Mix coconut milk and fine sugar. After the dough is ready, pour coconut milk on the surface of the bread;

   

9. 9 Finally, sprinkle with appropriate amount of coconut;

   

10. 10 Preheat the oven to 170 degrees, place the mold in the oven, and bake for about 20 minutes. Pay attention to cover with tin foil after coloring.