Leaf Coconut Bread

Overview

Every time I make this medium-sized refrigerated fermentation, I always make one toast and use the remaining dough to make four 90g or six 60g loaves.

Tags

• baking
• butter
• high powder
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix the Chinese noodles and let them rise 1.5 times, then refrigerate and ferment for 17 hours.

   

2. 2 Place the main dough, except the butter, into the bread machine.

   

3. 3 Add the torn pieces of Chinese dough and mix (in order to mix evenly as quickly as possible)

   

4. 4 When it becomes slightly chewy, add butter and stir until smooth.

   

5. 5 Cut a small amount of dough and use your hands to pull out a large, strong, transparent film.

   

6. 6 Cover the kneaded dough with a plastic bag and let it rest at room temperature for 30 minutes.

   

7. 7 Weigh and divide the dough into 4 90g pieces and let rest for about 10 minutes.

   

8. 8 Soften the butter, add all the ingredients for the coconut filling and mix well. Divide into four equal portions (refrigerate when the weather is hot)

   

9. 9 Flatten a piece of dough, add coconut paste and wrap it well.

   

10. 10 All wrapped up in turn.

    

11. 11 Take a piece of dough and flatten it into an oval shape.

    

12. 12 Turn one side to the center.

    

13. 13 Then turn the other side over and wrap it.

    

14. 14 Use a knife to make a cut in the middle, but don't cut off both ends.

    

15. 15 Pass the pointed end through the incision.

    

16. 16 After turning it over, tidy it up with your hands.

    

17. 17 Place in baking pan for secondary fermentation.

    

18. 18 Brush evenly with egg wash.

    

19. 19 Preheat the oven to 180 degrees for about 25 minutes (temperature and time are for reference only)

    

20. 20 Appreciate the finished product.

    

21. 21 I really like the coconut flavored bread.