Coconut Bread

Overview

For novice bakers, bread making is something that must be learned carefully. It seems to be a very simple process, but it also involves a lot of knowledge to make it delicious and beautiful. First of all, bread must be made with high-precision flour. A good finished product cannot be separated from good raw materials. It is recommended to buy it in large supermarkets. Some supermarkets are not easy to buy. I personally think that it is better to buy baking raw materials at Metro, which is more comprehensive and more genuine. Secondly, whether the dough has been kneaded to the expansion stage is a critical step. Kneading the dough by hand is a particularly hard task. However, for friends who love baking, the important thing is that the baking process brings us pleasure, so we don’t feel hard. However, in order to save time, it is still necessary to buy a bread machine, and kneading the dough will be much easier. Most breads can be kneaded to the extension stage, while some breads need to be kneaded to the complete stage. Stretch the dough with your hands. When the dough can form a light-transmitting film, but the strength of the film is average, and after being broken by hand, the edge of the break will have an irregular shape. At this time, the dough is in the expansion stage. If the film has good toughness and is not easy to break by hand, and the edges are smooth when broken, the dough has reached the complete stage. Thirdly, the fermentation of the dough directly affects the taste of the bread. If the dough is not fermented enough, the volume will be small and the taste will be poor. If it is over-fermented, the bread will collapse easily and produce a sour taste that will affect the taste. Generally, the fermentation time is about one hour at room temperature of 28 degrees Celsius. During this period, by observing the size, another common method is to dip your fingers in a little flour and poke a hole in the dough. If the hole does not shrink back, it proves that it has risen well. After shaping, let the dough rise for a second time, about 40 minutes. Do not touch the dough during this period. It is best to put it directly in the oven to reduce the evaporation of water. Bake it directly when it doubles in size again. One more verbose thing is that when baking, if you see that the surface is a bit mushy, brush the egg wash halfway and cover the surface with tin foil.

Tags

• baking
• butter
• cake flour
• egg liquid
• high gluten flour
• rock sugar powder
• warm water
• yeast
• salt

Ingredients

Steps

1. 1 Knead 150 grams of high-gluten flour, 50 grams of low-gluten flour, 15 grams of rock sugar powder, 4 grams of yeast, and 160 grams of water into a dough and ferment until it forms a honeycomb shape

   

2. 2 Mix the remaining high-gluten flour, low-gluten flour, rock sugar powder, 50 grams of egg liquid, 1 gram of salt, 45 grams of water with the fermented starter dough, put it into the bread machine and knead until fascia is formed

   

3. 3 Add butter and continue kneading

   

4. 4 Knead until expansion stage

   

5. 5 Ferment until 2.5 times the original size

   

6. 6 Exhaust air, shape, and brush the surface with egg wash

   

7. 7 Sprinkle with coconut

   

8. 8 Place in the oven to rise until doubled in size and bake for 18 minutes, the time will depend on your oven's power. Brush the egg wash again halfway through. If the surface is burnt, cover it with tin foil in advance.

   

9. 9 It’s out

   

10. 10 The internal organization is quite good