Milky Coconut Bread
Overview
It’s been several months since my friend brought the desiccated coconut to me from the hotel, and I haven’t put it in the refrigerator once, all because of laziness. Now I am becoming more and more interested in making bread, so I am thinking about making coconut bread! Otherwise, I won’t want to make it when I get too lazy. This is my first time making fancy coconut bread. The coconut flavor and soft texture of the bread are quite good. My friends say it’s delicious
Tags
Ingredients
Steps
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Ingredients: 250g high-gluten flour, 35g butter, 2g salt, 4g yeast, 110ml milk, 40g sugar, 1 egg
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Put the dough ingredients except (butter) into the bread bucket, and check the dough after kneading for 20 minutes. If it has reached the expansion level, you can add butter at this time
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Add 35 grams of softened butter and knead the dough again for 20 minutes. The dough will be smooth and elastic
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Knead the dough until it expands and a large film can be pulled out
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Turn on the yogurt function for primary fermentation
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Coconut filling: 15 grams of butter, 1 egg yolk and 10 grams of sugar are mixed into coconut filling
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Then take out the dough, divide it into eight parts (each dough weighs about 60 grams), roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes
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Then take out the dough, divide it into eight parts (each dough weighs about 60 grams), roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes
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Use a rolling pin to roll it into a ox tongue shape and score a few cuts on the surface with a knife
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Twisted into a twist shape
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Connect the twist strips end to end to form a circle, and cross the ends. Note that the tail must be placed underneath and pressed tightly
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Let it rise in a warm place until it doubles in size. Brush the surface with egg wash
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Oven at 180 degrees, heat the middle layer up and down for 15 minutes until the surface is browned, pinch both sides of the bread and it will spring back quickly
