Coconut Raisin Bread

Overview

I received three packs of Holy Family Coconut Paste, just in time to make coconut raisin bread for tomorrow’s breakfast. First make the coconut raisin filling. When you open the opaque aluminum-plastic ziplock bag, the fragrant coconut smell immediately comes out. Thin white shredded coconut is poured on the butter, which looks particularly white. It’s just that the whiteness was quickly overwhelmed by butter. After making the dough, I discovered that it turns out that the main dough does not need to be fermented for a long time, but only rests for 15 minutes before being divided into small doughs. The small doughs can be rested for another 15 minutes before shaping and entering the final fermentation. This saves a lot of time, but when the dough wrapped in coconut is cut and twisted, a lot of coconut and raisins are scattered, making people rush to stuff them back. The baked coconut raisin bread looks very good, with a large amount of coconut rolled on the surface of the bread, and the strong coconut aroma spreads everywhere.

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• autumn recipes
• students
• butter
• coconut
• high gluten flour
• honey
• milk powder
• raisins
• whole eggs
• yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Seed noodles: 105 grams of high-gluten flour, 2 grams of yeast, 15 grams of whole eggs, 3 grams of honey, 55 grams of water

   

2. 2 Pour the dough ingredients into a large bowl,

   

3. 3 Stir into a uniform dough and place in a warm place to ferment.

   

4. 4 Fillings: 16 grams of butter, 20 grams of caster sugar, 3 grams of milk, 3 grams of milk powder, 29 grams of shredded coconut, 11 grams of raisins

   

5. 5 Pour butter and sugar into a bowl and mix well,

   

6. 6 Add milk, mix well,

   

7. 7 Pour in milk powder and mix well.

   

8. 8 Add grated coconut and mix evenly,

   

9. 9 Add raisins,

   

10. 10 Mix well and set aside.

    

11. 11 When the seed noodles have doubled in size, take them out and set aside.

    

12. 12 Main noodles: 29 grams of fine sugar, 17 grams of water, 45 grams of high-gluten flour, 6 grams of milk powder, 15 grams of butter, 1 gram of salt

    

13. 13 Pour the main dough ingredients except butter into the mixer together with the dough,

    

14. 14 Mix well, add butter and continue mixing.

    

15. 15 to pull out the film.

    

16. 16 Roll into a round shape, place in a large bowl, cover with plastic wrap, and rest for 15 minutes.

    

17. 17 Divide into thirds and let rest for 15 minutes.

    

18. 18 Press flat and add one third of the filling.

    

19. 19 Wrap it up and pinch it tightly.

    

20. 20 Roll into oval shape,

    

21. 21 Cut it in the middle, leaving one end uncut.

    

22. 22 Cross it left and right to form a twist.

    

23. 23 Pinch the closure tightly.

    

24. 24 Place on a baking sheet and place in a warm place for final fermentation.

    

25. 25 Let the dough double in size, brush the surface with egg wash,

    

26. 26 Place in the oven, middle layer, heat up and down at 175 degrees, and bake for about 20 minutes.

    

27. 27 The surface is golden brown and comes out of the oven.