Coconut Bread
Overview
Today I am going to recreate the coconut scent from back then. First, prepare the required ingredients. The making of coconut bread can be divided into two parts, one is the bread part, and the other is the filling part. The bread part uses a one-time fermentation method, which saves time, is still soft and stringy, and has no compromise on taste. Instead of butter, corn oil is used for the filling, and it tastes just as fragrant.
Tags
Ingredients
Steps
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First prepare the required ingredients and weigh them accurately one by one. The butter needs to be softened at room temperature. The softened butter can be pressed with a gentle press of your finger.
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Put all the bread ingredients except butter into the mixer and knead the dough. After kneading into a dough, add the softened butter and knead the dough together.
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Knead the dough until a large film can be pulled out.
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Take out the kneaded dough and divide it into 16 equal parts, which is exactly the size of a non-stick baking pan. If you use other molds, just divide the dough as needed.
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Flatten each piece of dough, roll it into a round shape, and place on the baking sheet.
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At this time, prepare the ingredients for coconut filling.
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Stir it together and store in the refrigerator.
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The fermented dough will increase in volume, usually to twice its original size. Gently press the surface of the bread with your hands, it will be elastic and will rebound.
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Now spread the coconut filling evenly on the surface of the bread with a spoon. Of course, it will be easier to put the coconut filling in a piping bag and squeeze it onto the bread.
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Preheat the oven, heat up and down, set the middle layer to 175 degrees, and bake for about 25 minutes. You can choose the time to cover with tin foil according to your actual situation. Generally, cover with tin foil after baking for 10 minutes according to the coloring.
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.After the coconut bread is baked, place it on the grill to let out the heat inside the bread, and then store it.
