Coconut bread daddy


Coconut bread daddy

Food Material List

  • 1 Material A (medium dough):
  • 2 High gluten powder 420g
  • 3 water 300g
  • 4 Dry yeast 2G
  • 5 Material B (main dough):
  • 6 High gluten powder 180g
  • 7 sugar 60g
  • 8 salt 5g
  • 9 Dry yeast 4G
  • 10 Whole egg 30g
  • 11 butter 40g
  • 12 water 60g
  • 13 Powdered Milk 20g
  • 14 Material C:
  • 15 butter 20g
  • 16 Berry sugar 25g
  • 17 Whole egg 25g
  • 18 Coconut meat powder 50g
  • 19 milk 25g

Operational steps

  • 1 Coconut filling method:
  • 2 Soften the butter at room temperature and beat it evenly with an egg beater.
  • 3 Add fine sugar and mix well.
  • 4 Mix the whole egg liquid in succession.
  • 5 Add coconut and mix well.
  • 6 Add milk and mix well. Let the coconut paste absorb enough water and reserve.
  • 7 Bread practice:
  • 8 Mix material A together and form a ball. Fermentation to the original volume of 3-4 times larger;
  • 9 In addition to butter, material B and medium dough were blended into dough, then butter was added and kneaded until the gluten expansion was completed.
  • 10 The dough is kept in a warm and humid place and fermented to twice its original volume.
  • 11 Divide the dough into about 60 grams of small dough. Roll and relax for 15 minutes.
  • 12 Flatten the loosened dough, wrap it in coconut filling after turning over, squeeze the mouth tightly, close the mouth down, and put it into the baking pan.
  • 13 After the final fermentation, brush the whole egg liquid on the dough surface and sprinkle a little coconut shreds.
  • 14 Preheat the oven at 180 degrees and set the middle layer on fire for about 15 minutes.

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Healthcare food category

Refreshing, Oven recipes, Meat 1, Children, Korean cuisine 1


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