Coconut Shortbread Coconut Shortbread
Overview
Many people like coconut-flavored bread. The rolling method this time is much simpler than my previous method. Just make it whole and cut it into sections.
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Ingredients
Steps
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Put all ingredients except butter into bread machine, knead dough for 20 minutes, add butter and knead for another 20 minutes. According to this time, reconciliation will be like this glove film.
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I am used to putting it in the inner pot of the rice cooker to ferment without sticking. Wait for basic fermentation.
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Start making the coconut filling, eggs, corn oil, sugar, egg liquid, stir well with chopsticks, finally add the coconut and stir until it forms a thick lake shape.
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At room temperature above 25 degrees, I use natural fermentation and it takes 1.30 hours to 2 hours. If you are anxious, you can heat the bread machine to ferment. This is the dough that has risen to 2.5 times in size. I think it is considered a good fermentation.
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Divide into two equal parts and roll into a large round cake,
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Spread the coconut paste evenly and roll up one end into a cylinder
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Cut into segments.
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Stand it up and press it with your hands.
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Use a knife to cut a cross in the middle. Place in baking pan and wait for secondary fermentation.
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After secondary fermentation, brush with egg wash and sprinkle with crispy powder. (How to make crispy flour; mix a little flour, a little butter, a little powdered sugar, a little milk powder and mix well).
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Bake in the oven for 5 minutes at 170 degrees, then bake at 175 degrees for 12-15 minutes. Check the actual temperature of your own oven.
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Very sweet and delicious coconut buns
