Coconut Bread

Overview

The bread with rich coconut flavor and soft texture is so delicious that you can’t stop eating it. It’s a good choice for breakfast.

Tags

• baking
• breakfast
• afternoon tea
• bread flour
• butter
• butter for filling
• clear water
• coconut
• instant dry yeast
• milk powder
• whole egg liquid
• fine sugar
• salt

Ingredients

Steps

1. 1 Weigh all the dough ingredients into a bowl and mix evenly into a dough without any dry powder.

   

2. 2 Put the dough into the bread machine and start the dough cycle for 15 minutes.

   

3. 3 At the end of the program, the dough is smooth and a small rough and thick film can be pulled out and softened butter can be added.

   

4. 4 Start the second dough kneading program for 15 minutes. At the end of the program, the dough is kneaded to the expansion stage. The surface is smooth and delicate, and a thin film can be pulled out that is not easy to break.

   

5. 5 Let the dough rise directly in the bread machine until doubled in size.

   

6. 6 Take out the dough, sprinkle with dry flour to prevent sticking, divide the dough into small doughs of even size, knead evenly, round and let rest for 10 minutes.

   

7. 7 Add caster sugar to the softened butter and beat until the color becomes lighter and the volume increases.

   

8. 8 Add the egg liquid in portions, mixing well each time before adding the next.

   

9. 9 Add grated coconut and mix well.

   

10. 10 Add milk.

    

11. 11 Stir the coconut filling evenly

    

12. 12 Take a piece of dough and flatten it into a round cake shape, then add an appropriate amount of coconut filling.

    

13. 13 Wrap into buns.

    

14. 14 Roll the dough with the edge downwards into an oval shape. Use a sharp knife to divide the dough into equal parts without cutting off both ends.

    

15. 15 Roll up the dough from top to bottom, pinch both ends and twist twice.

    

16. 16 Pinch the two ends together toward the middle, make all the bread dough, and place it on a baking sheet lined with greaseproof paper, leaving some space apart.

    

17. 17 Ferment the bread embryo for a second time until it doubles in size. Brush the surface evenly with egg wash and place it in the middle of the preheated oven. Bake at 190 degrees on low heat and 170 degrees on low heat for about 18 minutes.

    

18. 18 Warm the baked bread with your hands and store it in a sealed container.