Coconut Cream Bread
Overview
The remaining whipped cream is mixed with grated coconut to make small meal buns. The portion was too small, so I decided to give up the bread machine and knead the dough by hand instead. No matter how big the dough is, the bread machine takes the same time to process it. However, for such a small amount of dough, it takes less time to make it by hand than the bread machine. In winter, dough always grows slowly. Fortunately, most ovens have a fermentation function. The only thing that needs attention is the humidity. Finally, the bread grew new, and I thought, I can actually put some stuffing in it, there are so many things that can be used. . . .
Tags
Ingredients
Steps
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Dough: 95 grams of high-gluten flour, 20 grams of light cream, 14 grams of fine sugar, 25 grams of milk, 20 grams of eggs, 7 grams of butter, 2 grams of yeast, 1 gram of salt. Decoration: appropriate amount of egg liquid, appropriate amount of shredded coconut
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Pour the dough ingredients except butter into a large bowl and knead into a uniform dough.
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Add butter.
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Continue kneading until the film is pulled out.
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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, put into baking pan, and finally ferment.
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Let the dough double in size, brush the surface with egg wash and sprinkle with coconut.
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Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 15 minutes.
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The surface is golden brown and comes out of the oven.
