Hand-shredded coconut bread
Overview
The recipe comes from the shopkeeper of Longmen Inn. It is not difficult to make, but low-temperature fermentation takes time. As long as you have time to knead the dough and put it in the refrigerator, the finished product will be brushed and softer within 36 hours. Those who like bread made by low-temperature fermentation should not miss it. The shredded coconut has a soft texture, and the brushed version is more delicious when you tear it by hand.
Tags
Ingredients
Steps
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First prepare medium-sized dough, put the ingredients into the bread machine in order of liquid first and then powder.
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Put the salt in the corner, make a hole in the flour, put the yeast powder, then cover it, and start the dough mixing process.
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Wrap the kneaded dough in plastic wrap and refrigerate for 13 hours or more.
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Take out the refrigerated medium-sized dough, then pour the ingredients except butter into the bread machine. Tear the medium-sized dough into small pieces and place them on the main dough to start a dough mixing program.
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After kneading the medium dough and the main dough, a thicker film can be drawn out.
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Add 20 grams of butter to the main dough and start the dough mixing process for 30 minutes until the dough reaches the expansion stage.
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After adding butter, let the main dough rest for 40 minutes to ferment.
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Then prepare the filling, soften the butter at room temperature, add white sugar and mix well until there are no sugar particles.
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Add the egg liquid required for the filling several times, stirring the egg oil evenly after each addition until it is combined.
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Mixed egg mixture.
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Add the grated coconut (the grated coconut is roasted by yourself and is golden in color, you can also use shredded coconut for baking in a bag).
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Mix filling well.
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Take out the fermented dough and roll it out with a rolling pin to deflate the air bubbles.
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Spread the filling on the dough, covering about 3/2 of the way.
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Fold the left side toward the middle, and fold the right side with coconut paste on top as well.
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Then roll it out, then turn it over and follow the steps above, fold it 3 times and then roll it out.
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Use a scraper to cut two strips without cutting them, and braid them into a braid.
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Then put it in a toast box to ferment until it is 8 minutes full, brush with egg wash for color, and preheat the oven.
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Preheat the oven to 180 degrees for 40 minutes. Immediately after taking it out of the oven, unmold and place on a cooling rack to cool.
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Finished product picture.
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Finished product picture.
