Coconut Bread

Overview

Love yourself, love life, start with loving food. I finally succeeded in making low-oil and low-sugar coconut bread. I referred to a large number of recipes, adjusted the ratio of butter, milk, and fine sugar several times, and added black sesame seeds as a garnish. As soon as the bread comes out of the oven, the aroma is overflowing. Once you take a bite, the aroma will linger on your lips and teeth. It’s so good.

Tags

• baking
• bread
• butter
• coconut
• egg
• high gluten flour
• yeast
• black sesame
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Add 1 egg, 350g of milk, 20g of fine sugar, 500g of high-gluten flour, and 5g of yeast into the bread machine in order. After one kneading cycle, add butter, continue two kneading cycles, and ferment for 1 hour

   

3. 3 Make the coconut filling while the dough is fermenting: mix 130g coconut and 40g fine sugar evenly

   

4. 4 Beat with a whisk at low speed, add one egg in three batches and beat until feathery

   

5. 5 Let the dough ferment until it is 2.5 times its original size. Knead gently to deflate the dough and divide it into 12 equal parts

   

6. 6 Shape each portion into an oval shape

   

7. 7 Roll it out and add coconut filling

   

8. 8 Pinch the mouth

   

9. 9 Roll it into an oval shape (not too round and does not affect the taste, as the saying goes, the meat in the bun is not in the pinch)

   

10. 10 Make a few cuts

    

11. 11 Press and hold one side and twist the other side in the opposite direction

    

12. 12 Place in the oven for secondary fermentation for 30 minutes

    

13. 13 Coat with egg wash and sprinkle with black sesame seeds

    

14. 14 If it is one plate, heat the middle layer to 180 degrees for 20 minutes until the surface turns yellow. I baked three pans at once, changing the positions in the middle to heat them evenly, which took a longer time