Coconut style bread

Overview

Breakfast buns and fried dough sticks aside, this bread is golden and crispy in appearance, overflowing with coconut fragrance, and layered in layers. Tear into a piece and it is soft and stringy. Take a bite and your lips and teeth will be fragrant. It is served to the table and the whole family will eat it. No matter how you eat it, you will not get tired of it. It is really a craving for food!

Tags

• baking
• breakfast
• coconut
• coconut oil
• egg liquid
• japanese toast powder
• salad oil
• simple yogurt
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Prepare ingredients: If you don’t have toast powder, you can replace it with high-gluten flour. If you don’t have yogurt, you can replace it with milk or add milk powder to water. You must have shredded coconut.

   

2. 2 Add yogurt, salad oil, eggs and other liquids to the bread barrel in sequence, add salt and sugar to the two corners, and sift in Japanese toast flour. This flour is fine and soft, so you don't need to replace it with high-gluten flour. Add yeast, start two dough mixing processes, and then start the fermentation process. It takes about 2 hours in total. The dough ferments very well.

   

3. 3 While the dough is fermenting, let's make the coconut filling. I used coconut oil for the filling today, and it tastes extremely fragrant when paired with shredded coconut. No coconut oil replaced with butter. After melting the coconut oil in water, add sugar and stir until emulsified, then add egg liquid.

   

4. 4 Add yogurt, you can replace it with fresh milk.

   

5. 5 Stir thoroughly until emulsified.

   

6. 6 Add the grated coconut. Add the grated coconut slowly and check whether it is dry or wet. Don't make it too dry, otherwise it will not form a ball and it will be difficult to operate.

   

7. 7 Stir until it is in this state and let it sit for about half an hour to allow the coconut to fully absorb the liquid.

   

8. 8 Then shape it into a ball, plan to make 6 loaves, and divide it evenly into 6 equal parts.

   

9. 9 Take out the fermented dough from the bread barrel and knead it repeatedly to remove the gas. Divide the dough evenly into 6 pieces, knead it into dough, cover it with plastic wrap and let it rest for 15 minutes.

   

10. 10 Take a piece of dough and roll it into a round shape, wrap it with coconut filling, pinch it tightly like making a bun, and then flatten it. And so on, wrap 6 pieces of dough.

    

11. 11 Take a piece of dough, roll it into a rectangular shape, then fold it in half horizontally, then fold it in half lengthwise, cut it in the middle with a scraper, leaving the top uncut, and then turn the cut side up to make a heart-shaped coconut bread. The operation is very simple.

    

12. 12 Line a baking sheet with parchment paper and place the prepared bread into the baking sheet.

    

13. 13 Today I am using an air frying oven, select the fermentation function, put the baking sheet into the oven for secondary fermentation, set the fermentation time to 38 degrees for 50 minutes, and turn on the switch.

    

14. 14 After the secondary fermentation is completed, take out the baking pan, then select the oven function and set it to 165 degrees to preheat for 5 minutes. During this period, brush the fermented dough with egg wash.

    

15. 15 Bake in the oven at 165 degrees for 15 minutes on the middle layer.

    

16. 16 When it comes out of the oven, the aroma fills the house. I can’t help but tear one open and eat it. It’s so fragrant!