Coconut bread artistic
Published Jan 11, 2022 at 09:16am ET
Food Material List
- 1 Coconut filling:
- 2 Coconut meat powder 70g
- 3 milk 30g
- 4 butter 30g
- 5 Sugar 25g
- 6 Egg One
- 7 Bread:
- 8 Strong flour 250g
- 9 milk 110g
- 10 butter 35g
- 11 Sugar 40g
- 12 salt 2G
- 13 Egg 1
- 14 yeast 5g
- 15 Egg liquid for brushing bread skin 1
- 1 Making coconut: Mix and stir the material of making coconut, mix well and put it in refrigerator for refrigeration.
- 2 Now start making bread. Put all the ingredients except butter into the bread machine and start the mixing process.
- 3 Stir for about 15 minutes and add softened butter at room temperature. Start and knead the dough into the expansion stage.
- 4 Check the dough and hold out a transparent film with your hands.
- 5 Start the yoghurt program by fermenting dough at low temperature to 2 times the size of the dough and take it out
- 6 Divide the dough into six balls, knead and flatten it, and wrap it in coconut filling. Like steamed buns, it wont squeeze tightly, as long as it doesnt leak.
- 7 Flattening, rolling with a rolling pin, shape, here I only introduce a method, cutting 8 knives, and then 90 degrees vertical incision, finished in turn.
- 8 Shaping as shown in the figure, then I put in the oven 40 degrees for 2 times fermentation, can also cover fresh-keeping film, room temperature fermentation, just a little slower.
- 9 At about the same time, brush the bread with a layer of egg liquid (which was a little bit left when I made coconut before) or beat another egg, but use the rest.
- 10 Send it to the oven at 170 degrees for 30 minutes or so, observe the degree of color on the bread skin and take it out to cool.
- 11 A close-up ^ o^
- 12 ()
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Healthcare food category
Oven recipes, Meat 1, Light, Korean cuisine 1