Coconut Hand Bread

Overview

I learned a new method of shaping bread and I really like it. I tried it today and I am very satisfied with the finished product. The original recipe is original hand-pulled bread. I like the aroma of coconut, so I spread a thin layer of coconut filling on each layer. When it was baked, the whole house was filled with fragrance. My son and I ate two of the smaller ones each and saved the larger one for breakfast tomorrow morning!

Tags

• baking
• banana
• butter
• coconut
• cranberry
• egg
• high powder
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 First make the coconut filling and prepare the ingredients. There is no milk at home, so I use milk powder to soak it

   

2. 2 Melt the butter and sugar directly over hot water, add the beaten egg liquid and mix well

   

3. 3 Add grated coconut and mix well

   

4. 4 Add chopped dried cranberries and pour in milk

   

5. 5 Mix well and allow the coconut milk to absorb enough milk, then refrigerate until ready.

   

6. 6 Prepare ingredients for making bread

   

7. 7 Put milk, salt, sugar and egg liquid in a basin and mix

   

8. 8 Pour in bread flour and yeast powder on top

   

9. 9 Use chopsticks to mix until there is no dry powder, wrap it in plastic wrap and let it rest in the refrigerator for an hour (the flour absorbs enough water to form gluten, which will help knead the dough)

   

10. 10 Take out the dough and knead it until smooth, add softened butter

    

11. 11 Continue kneading until the expansion stage, a perfect glove film

    

12. 12 After shaping, cover and ferment at room temperature for 1 hour

    

13. 13 The dough will rise until doubled in size

    

14. 14 After exhausting, divide into 8 small portions

    

15. 15 Roll each portion into an even rectangle

    

16. 16 Spread a thin layer of coconut filling on each slice

    

17. 17 Overlap four pieces of dough and roll them up to form two cylindrical doughs

    

18. 18 Cut off both ends of the dough and cut the middle into small triangles

    

19. 19 Line an 8-inch mold with oiled paper, place the small triangles of dough diagonally, place the cut ends at the middle as flower buds, divide the rest into small portions and place in the 12-inch mold

    

20. 20 Let it rise for 30 minutes and brush the surface with egg wash

    

21. 21 Bake the 12-piece mold at 175 degrees for 12 minutes

    

22. 22 Bake in a round mold at 175 degrees for 20 minutes