Coconut Cocoa Marbled Bread
Overview
This freshly baked light butter toast tastes great because of the addition of coconut, and it tastes like coconut salsa. The coconut filling is made with butter, so the amount of whipping cream does not need to be too much. A little cocoa powder is added to create a marble pattern. It can be said that the taste and appearance are a win-win.
Tags
Ingredients
Steps
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Pour the ingredients except butter into the bread bucket first, add the eggs, stir them with chopsticks, then place the sugar and salt in opposite corners of the liquid, pour in the flour, dig a small hole on top of the flour and pour in the yeast
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Knead the dough until it expands, add butter, and continue kneading until the fascia is pulled out. Prepare the coconut filling: first put the butter in the microwave for 30 seconds to melt, then add coconut, sugar, eggs, and flour and mix well
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Take out the dough, weigh 280g of dough, mix 13g of cocoa powder with 6g of water and knead it into the dough, then separate the two-color dough with plastic wrap and put it into a bread barrel for the first fermentation, fermentation will be 2-2.5 times in size
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Take out the dough and shape it: roll the two pieces of dough into rectangles as shown in the picture, and place the cocoa dough on the white dough
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Then spread the coconut filling on 2/3 of the dough, leave 1/3 blank, fold 1/3 blank, and fold the other 1/3 as well
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Roll out and fold again
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Roll it out again. Fold it twice and roll it out twice. Cut off two sides with a knife and cut it into three even strips
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Braid three strips, place the two cut sides under the braid, and finally put it into a bread barrel for the second fermentation. When the fermentation is 8 minutes full, bake for 40 minutes. After baking, take out the bread and let it cool, then put it in a plastic bag
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Good-looking and fragrant bread is out of the oven
