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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