Coconut Bread
Overview
At the request of my family, I wanted to eat coconut bread. This is the second time I have made coconut bread. The effect is really good. The coconut bread is soft and puffy, has a strong coconut aroma, is decorated with green and red silk flakes, and looks good. The aroma is fragrant and is not inferior to the coconut bread in specialty stores.
Tags
Ingredients
Steps
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Put all ingredients into bread machine.
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After the dough is evenly mixed, add 20g of butter.
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Cut the butter into small pieces and add to the dough and continue to stir.
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Pull out a small piece of noodles and pull out the fascia.
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I put the kneaded dough in the oven and place it on the upper layer, and put a plate of hot water on the lower layer to moisturize it and prevent it from drying out, allowing it to ferment naturally.
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After the fermented dough is kneaded until uniform, divide it into 6 small doughs and knead them into rounds.
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Add salad oil to the filling and mix well (this picture shows the state before it is evenly mixed).
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Take a small dough and roll it into a round crust (don't roll it too thin), wrap it in the filling and seal it at the bottom.
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The 6 dough pieces have been wrapped one by one.
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Take 1 dough and roll it into a round shape.
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Pull a few times with a knife.
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Roll up slightly from one side.
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Place in a baking pan and let rise for the second time (same as the first time).
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The bread dough has risen twice.
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This is egg yolk that is well mixed.
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Brush the egg yolk on the surface, do not brush it on the cut (because of the coconut).
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Preheat the oven for 5 to 10 minutes, with the upper heat at 160 degrees and the lower heat at 150 degrees and bake for 20 minutes (cover with oil paper when appropriate).
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The fragrant coconut bread is out of the oven. It is soft and delicious, sweet and soft, and has a fragrant aroma. The children kept saying: "It's delicious, so fragrant"
