Coconut Bread
Overview
I am a coconut lover - coconut is added to bread, coconut is added to cookies, coconut is added to nougat... When I made this bread for the first time, my husband couldn't stop praising it after he tasted it. He asked me to continue making this coconut bread for him the next day. Haha, he is also a coconut lover, and the father and son are competing to eat it. Seeing this scene is my happiest moment! Friends who like it, please collect it now!
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Ingredients
Steps
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Melt the butter over hot water and pour all other ingredients for the filling into the container.
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Mix well
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Divide into 4 portions and cover with plastic wrap
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Pour all ingredients except butter into bread machine bucket
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After kneading until the base is expanded, add in room temperature softened butter and continue kneading
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Knead until the film can be pulled out
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Take out the stirring rod and roll it into a ball for the first fermentation
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Ferment until 2.5 times in size
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Take out the exhaust and divide into 4 equal parts. Cover with plastic wrap and rest for 15 minutes
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Take a piece of dough and wrap it with filling
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Close
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Roll into oval shape
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First fold one third upwards
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Then fold the other third of the side up
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Cut a knife in the middle
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Tuck the top corner into the cutout.
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Just flip it over! Place in the oven for the second fermentation. Ferment until doubled in size (put a bowl of warm water in the oven to maintain humidity)
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After fermentation, brush the surface with a thin layer of whole egg wash. Place in the preheated oven at 170 degrees for 20 minutes
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After baking, take it out and let it cool on the net. When it is still warm, store it in a sealed box.
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Finished product
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Finished product
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Finished product
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Great for breakfast!
