Coconut milk puffed bread

Overview

Coconut milk and milk are a perfect match for bread. The sweet and fragrant coconut milk is amazing.

Tags

• baking
• bread
• butter
• coconut milk
• high powder
• sugar
• yeast
• milk
• salt
• shredded coconut

Ingredients

Steps

1. 1 Mix the starter ingredients and let rise at room temperature until doubled in size.

   

2. 2 Cut the fermented starter into small pieces and mix it with the ingredients of the main dough except butter. Note that the milk cannot be poured in all at once. The amount of milk to be used depends on the water absorption of the flour. After kneading it together, knead it to the expansion stage, then add butter and knead it until it is complete. Let it rise at room temperature until it doubles in size.

   

3. 3 Divide the fermented dough into four equal parts, roll into balls, and rest for fifteen minutes

   

4. 4 At this time, adjust the coconut milk and dissolve all the sugar.

   

5. 5 Round and shape again, place on a baking sheet, and let rise at room temperature until doubled in size, or use the fermentation function in the oven.

   

6. 6 About forty minutes, after it has risen, sprinkle in the coconut milk foam and shredded coconut. Preheat the oven to 170 degrees and set the upper and lower heat to the middle level for 25-30 minutes.