Watermelon Juice Coconut Blossom Bread
Overview
I bought several watermelons at a bargain this year and couldn't finish them. I wanted to try using watermelon juice instead of water to make bread. I didn't dare to use all the watermelon juice for the first time. I used 1/3 milk and 2/3 watermelon juice. The experiment proved that it is very delicious and very soft.
Tags
Ingredients
Steps
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First squeeze the watermelon into juice, then add all the ingredients (except butter) in order of milk, watermelon juice, light cream, eggs, sugar, salt, flour and yeast.
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Mix the bread ingredients and knead into a ball, knead until expanded, then add butter and knead until complete. After kneading, the dough can be pulled out into a large glove film and is not easy to break.
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Cover the kneaded dough with plastic wrap and ferment at room temperature for about 40 minutes until the dough doubles in size.
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Take out the risen dough and deflate it
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Then divide the dough into small balls of about 60g and roll it into a round shape. Cover it with plastic wrap and let it rest for about 10 minutes
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Roll the rested dough into an oval shape
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After turning it over, press the bottom edge thinly, roll it up from top to bottom, and pinch the bottom edge tightly
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Roll the noodles a little longer, about 30 cm, pick up one end and tie it in a loose knot
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Pull the long end up from the bottom, then flip it down and pinch the other end to form a flower
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Place the braided flower bread in a baking pan, cover it with plastic wrap and let it ferment at room temperature for about 40 minutes until it doubles in size. Uncover the plastic wrap and brush the bread with egg wash, then sprinkle a layer of coconut on the surface.
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Preheat the oven at 170 degrees for 5 minutes, then put the bread into the preheated oven at 160 degrees for 30 minutes. Take out the bread and let it cool. When it is still a little warm, put it into a plastic bag, so that it will still be soft when you eat it the next day
