The delicious coconut bread
Overview
The combination of coconut and butter is a classic. The crispy coconut is wrapped in the bread, and the fragrance of coconut is in your mouth. This bread is super tempting. Every time I make this bread, it always reminds me to break off a piece, break off a piece...
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Ingredients
Steps
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Pour the milk into the bread bucket, put one corner of each egg, salt and sugar. Pour in the high-gluten flour and milk powder. Make a small hole in the high-gluten flour and put the yeast. Start the dough kneading process. Just stir the liquid and flour into a ball. Let it stand for half an hour. Start the dough kneading program again. After kneading the dough for 20 minutes, pour 10g of butter and continue kneading the dough for 20 minutes
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Knead until the film comes out and proceed to the first fermentation
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Make the coconut filling: Melt the butter in the microwave, add the coconut, egg white, sugar and flour and mix well. Use your hands to gently remove bubbles from the fermented dough. Roll it into a rectangular shape and spread the coconut filling evenly
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Roll up from one end, press it or roll it out with a rolling pin, and open it in three parts
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Take one piece and cut off both sides first (for the sake of beauty, you can hide the cut part underneath), then cut it into three parts (as shown in the picture), take one piece and twist it into a twist
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Plate it up, put one end underneath, put the other end up, and put it into the baking pan
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Put the baking sheet into the middle of the oven, put a bowl of hot water in the oven, turn on the fermentation function for 20 minutes, then leave it for 10 minutes, take out the hot water, do not take out the baking sheet at this time, directly turn on 170℃ for 30 minutes. After the bread is colored, cover it with tin foil to prevent it from over-baking. When the time is up, immediately brush the surface of the bread with oil to prevent the bread from drying out.
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It’s out
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It tastes like coconut
