Whole wheat coconut bread
Overview
Coconut is one of my favorite foods. It is also a must-have item in the refrigerator at home. When making bread, I often make some coconut filling and put it in, and make a few of my favorite patterns. After the finished product comes out of the oven, it looks great and is so delicious! How to make coconut filling; please read the little post!
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Ingredients
Steps
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Finished product pictures
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Put the Polish ingredients into the bread machine bucket and mix evenly, cover with a wet towel and ferment until the inside of the dough becomes honeycomb-shaped;
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Put the Polish seeds and the main dough ingredients except butter into the bread machine barrel in the order of liquid first and then powder, and start the dough mixing process for 20 minutes;
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Knead the dough to the expansion stage and add butter;
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Knead again until fully expanded;
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Cover with plastic wrap and ferment in a warm place until 1.5 to 2 times in size;
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Take out the fermented dough, press it to deflate, divide it into 8 portions and round it up, cover it with plastic wrap and let it rest for 15 to 20 minutes;
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After resting, take a small piece of dough, flatten it and roll it into an oval;
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Sprinkle coconut filling evenly;
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Roll into a tube shape and pinch tightly;
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Use a knife to make a cut in the middle without cutting the top;
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Twist them together like a twist and hold the tail;
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I also made a leaf shape here and placed it in a baking pan;
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Ferment for a second time in a warm and humid place until doubled in size, brush the surface with egg wash;
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Place in the middle rack of a preheated 175-degree oven and heat up and down for 30 minutes;
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Finished product pictures
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Finished product pictures
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Finished product pictures