Coconut butter and coconut bread

Overview

I have a bottle of coconut milk at home and don’t know how to use it, so I invented this coconut milk-free bread. It’s super soft and delicious

First, pour the eggs, honey, coconut paste, salt, coconut pulp, and sugar into the bread machine barrel
Add high-gluten flour, make a hole in the middle of the flour, put the yeast in, and then press the kneading program of the bread machine. My bread machine kneaded in two programs, each program lasted 15 minutes. Then I put the butter in and kneaded in one program
This is the dough that has been kneaded and the membrane can be pulled out
Cover the dough with a wet towel and put it in the oven until it doubles in size. I put a plate of hot water on the bottom floor of the oven to make it ferment faster
At this time, make the coconut filling. Put the butter in the microwave until it becomes liquid, then add eggs, sugar, coconut, and milk powder and mix well
The dough has been fermenting for more than an hour and has doubled in size. Take it out, knead it for a while, deflate it, and roll out any big bubbles
Divide the dough into 12 pieces
Roll into a round shape and deflate, fill with coconut paste, and place on a baking sheet
Then send it to the oven for the second time. Let the dough double in size. Take it out and brush the surface with coconut milk. If you like sesame seeds, you can sprinkle with white sesame seeds
Preheat the oven to 180 degrees and bake for 25 minutes. After the surface of the bread is colored, you can cover it with tin foil
Take out of the oven after 25 minutes and serve when cool
A very soft and fragrant coconut bread filled with coconut milk