#aca烤明星大赛# Coconut Shredded Bread

#aca烤明星大赛# Coconut Shredded Bread

1. First make the coconut filling, prepare the ingredients, there is no milk at home, I use milk powder

2. Melt butter and sugar directly in heat insulation water, add the beaten egg and stir evenly

3. Add coconut paste and mix well

4. Put the chopped dried cranberries on it, then pour the milk

5. After mixing evenly, let the coconut milk soak up enough milk, and put it in the refrigerator for later use.

6. Ingredients to make bread

7. Put milk, salt, sugar and egg liquid in the basin and mix

8. Pour in bread flour and yeast powder on top

9. Mix with chopsticks until there is no dry powder, wrap it in plastic wrap and let it relax in the refrigerator for an hour (the flour absorbs enough water to become gluten, which is helpful for kneading)

10. Take out the dough and knead it until smooth, add softened butter

11. Continue to knead to the expansion stage, a perfect glove film

12. Cover and ferment for 1 hour at room temperature after shaping

13. The dough can be doubled

14. Divide into 8 parts after exhaust

15. Roll each portion into a uniform rectangle

16. Each layer is thinly smeared with a layer of coconut filling

17. The four dough pieces are overlapped and rolled up to form two cylindrical doughs

18. Cut off both ends of the dough and cut the middle into small triangles

19. 8-inch mold with oiled paper, put the small triangle dough diagonally, cut the two ends and put the middle as buds, and place the remaining parts in 12 continuous molds.

20. Proof is 30 minutes, and the surface is brushed with egg liquid

21. Bake for 12 minutes at 175 degrees for 12 continuous molds

22. Bake the round mold at 175 degrees for 20 minutes

Tips:

Recently, I fell in love with hand-kneading dough. Basically, the glove mask will come out in 10 minutes. The static dough method is very suitable.
After the dough is rolled out, do not be greedy with the coconut filling, so that the bread embryos will not look good when they are baked.