Coconut flower-shaped bread
Overview
The weather has been hot these days, but I am interested in bread. Because the temperature is high, the fermentation is faster, and it doesn’t take long to make it. I like it better than the long wait in winter. I still remember that when I first put it in the oven, I was so excited that I put a plate of bread out, but someone joked: This is not making bread, this is making an attack weapon! I was so angry that I almost didn’t hit him, but today, I finally avenged my shame, hahaha
Tags
Ingredients
Steps
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Prepare dough ingredients: 250g high-gluten flour, 120g milk, 50g egg (1), 20g sugar, 20g butter, 3g yeast
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Pour all the ingredients except butter into the bread machine and follow the dough mixing program (15 minutes)
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Add butter and follow the dough mixing process again to the expansion stage.
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Take out the dough, put it in a large basin, cover it with plastic wrap and let it ferment in a warm place.
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When it has doubled in temperature, take it out and deflate it.
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Divide the deflated dough into 8 equal parts, cover with plastic wrap and rest for 15 minutes.
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At this time, prepare the ingredients for desiccated coconut: 50 grams of desiccated coconut, 30 grams of butter, 50 grams of eggs (reserve an appropriate amount for brushing the surface of the bread), 30 grams of sugar
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Soften the butter, add sugar and eggs and mix well, then pour in the grated coconut and mix well.
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Shape the mixed coconut filling into 8 small balls.
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Take a piece of dough, wrap it with coconut filling, then roll it into a round cake shape with the seam facing down, and cut it into the shape of the picture with a knife or scissors.
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After cutting, turn the first petal 90 degrees, with the cut side facing upwards into a flower shape.
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Place four on a plate, put them in the oven, ferment until doubled in size, brush with egg wash, put them in the preheated oven, bake at 180 degrees on the middle shelf for 15 minutes.
