Coconut and Taro Bread
Overview
You can also make taro bread with a little leftover taro filling. Does taro with coconut paste taste better? The quantity was too small, so I decided to give up the machine and return to the manual era. I haven't kneaded the dough by hand for a long time, and the problem happened frequently, but it still took half an hour to pull out the dough. Compared with the fixed time of the bread machine, it still saves a lot of time. It is not difficult to cut the small flower shape on the circumference. The buns don’t need to be baked for too long. I was really careless. I just filled in a few lines, but when I turned around, the color of the bread appeared darker. Fortunately, it's not too deep. Buttery taro filling with a hint of coconut flavor. . . .
Tags
Ingredients
Steps
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Dough: 85 grams of high-gluten flour, 48 grams of water, 9 grams of whole eggs, 15 grams of sugar, 3 grams of milk powder, 0.5 grams of salt, 2 grams of dry yeast, 9 grams of butter. Filling: 80 grams of taro filling, 5 grams of shredded coconut
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Pour the dough ingredients except butter into a bowl and mix into a smooth dough.
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Add butter and continue kneading.
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The dough can pull out the film.
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Put it into a large bowl for basic fermentation.
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The dough will double in size.
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Deflate the air, divide into three equal parts, roll into balls, and let rest for 15 minutes,
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Pour the coconut and taro filling into the bowl.
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Mix evenly,
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Divide into thirds.
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Take a piece of dough, flatten it and add the filling.
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Wrap it up, close it downwards, and press it flat.
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Place in a baking pan, cut 6 slits for final fermentation.
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The dough will double in size.
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Brush the surface with egg wash, sprinkle with shredded coconut,
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Place in the oven, middle layer, heat up and down at 160-180 degrees, and bake for about 15 minutes.
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The surface is golden brown and comes out of the oven.
