Rose Coconut Bread
Overview
I have always particularly liked the base of the honey buns. It is crispy and crispy. It is made into the shape of a rose using the recipe of the honey buns, and a layer of coconut is sifted on top. It is really fragrant and fragrant. I can’t help but drool when I smell the fragrance in the oven~
Tags
Ingredients
Steps
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Put all the ingredients except butter and sesame seeds into the bread bucket, select the "dough mixing" program of the bread machine, and run it for 15 minutes
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After a "dough kneading" process, add butter, then perform a "dough kneading" process, and knead to the expansion stage. Round.
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Place the lid of the bread barrel with plastic wrap and ferment until doubled in size (insert your fingers into the dough until the holes do not retract quickly)
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Spread the butter in the ingredients evenly on the baking sheet
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Take out the risen dough, press to deflate, divide into small pieces (40 pieces) of about 11 grams each, roll them into rounds, cover with plastic wrap and let rest for 15 minutes
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Take a small piece of dough, roll it into a round shape, roll it into four pieces in sequence, and stack them staggered as shown
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Take a small piece of dough and roll it into a long strip, place it on one side of four small dough pancakes, and roll it up from right to left. Use a sharp knife to cut it in half in the middle
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Make all the roses in sequence (I made 8 for the above amount, divided into two to make 16). Dip the bottom of each rose with white sesame seeds and place it on a buttered baking sheet
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Place the baking sheet in the middle rack of the oven, put a bowl of hot water on the lower rack, and ferment until doubled in size. Brush the surface with egg white liquid (because it contains honey, so brush with egg white)
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Use a sieve to sift a layer of coconut on the surface. Put into the preheated oven at 180 degrees, middle layer, heat up and down, 20 minutes (the specific time depends on the actual situation of the individual oven, my oven temperature is low)
