Love Coconut Bread
Overview
Soft bread with delicious coconut filling, and a glass of hot milk, a wonderful morning begins! Here I introduce a new way to make coconut filling. It is just the right amount for one time. I added milk powder to make the filling more fragrant. The bread is shaped like a heart, giving it a sweet feeling. Listen, two elves are telling the story between them!
Tags
Ingredients
Steps
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First, let’s prepare the ingredients for the coconut filling. I added the milk powder later, but you don’t need to add it.
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Pour the milk, egg liquid, and sugar into a basin and stir evenly. Melt the butter in the microwave, add it to the bowl, and stir evenly.
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Add milk powder and stir evenly. Finally add the grated coconut and mix evenly with a spatula.
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Stir evenly and form into a ball, wrap in plastic wrap and refrigerate. Spare!
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Now let’s start making bread! Get all the materials and let’s get started! The materials in Figure 1 all need to be mixed at the beginning.
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Put the yeast into the warm water and stir well.
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Put the sugar, whole egg liquid, and salt into a basin and stir evenly.
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Sift the high-gluten flour into a bowl and stir until there is no dry powder.
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Pour the mixed flour onto the silicone mat and start kneading.
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The dough at the beginning will be sticky and will stick to your hands and silicone mat easily. Don't worry and keep kneading.
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Gradually it will no longer stick to your hands, and you can knead it until you can pull out a large piece of film, but it is easy to break.
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At this time, add the softened butter and continue kneading. If it becomes sticky again, continue kneading and combine it with beating.
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Knead until the surface of the dough is smooth and expanded, then pull off a small piece of dough and you can easily pull out the thin glove film without breaking it.
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Knead the dough into a smooth dough, place it in a basin, cover with plastic wrap and ferment. It can be fermented at room temperature or in the oven.
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Just ferment until it doubles in size.
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Knead and deflate the fermented dough.
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After deflating, divide the dough into small pieces of 40g each, roll them into rounds, and place them on the silicone mat, leaving a certain gap. Let it rest for 10-15 minutes. I made a plate of 6 here.
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Divide the refrigerated coconut filling into small balls of 15g each, roll into balls, cover with plastic wrap, and continue to refrigerate for later use.
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Take a small piece of loose dough, flatten it with the palm of your hand, put a piece of coconut filling, push it up slowly with the tiger's mouth, and pinch it tightly.
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Place the seam side down on the silicone pad and do everything in sequence.
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Take the stuffed dough, flatten it, and roll it out, not too thin, just into an oval shape.
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Lay the dough horizontally and fold the bottom edge upwards, as shown in the picture!
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Then fold the right side in half to the left, as shown in the picture,
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Use a sharp knife to cut 2/3 of the way through the dough. As shown in the picture, there should be a certain amount of space at the top, do not cut it all off.
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.Use the edge of the knife as a seal, split it left and right, and arrange it into the shape of a heart.
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Cook them all in turn and place them on the baking sheet. It’s best to shape directly on the baking sheet, as the dough will not move easily if you have complete rows of it. Leave plenty of space between the doughs as the subsequent fermentation will allow them to expand.
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Put the finished bread dough into the oven for secondary fermentation. You can put a cup of hot water in the oven to ensure the humidity. It will take about 40 minutes to ferment until it doubles in size.
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Place in the middle rack of the oven, lower the heat to 140 degrees, raise the heat to 160 degrees, and bake for 25 minutes. Take out of the oven and let cool.
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The surface is slightly yellow, with a golden feeling and a rich taste. I wonder if you like it?
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The soft bread exudes the aroma of wheat and milk. So tempting!
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I call it love bread!
