#aca烤明星大赛# Uniquely Shaped Coconut Bread with Leaves
1.
Stir the ingredients except butter and yeast with chopsticks, do not need to form a dough, let it stand for about half an hour, then add yeast to start the bread machine kneading two programs for 40 minutes, to reach the fully extended stage, the dough is good. Not easy to tear off, add softened solid butter when mixing the dough for 25 minutes, and mix well.
2.
The kneaded dough can be fermented directly with the fermentation function of the bread machine, and it can be fermented to twice its size. Dip your index finger with water and poke a hole in the middle of the fermented dough. If the hole does not shrink or collapse, it means that the fermentation is in place.
3.
The fermented dough is taken out and vented and rounded, and covered with plastic wrap to relax for ten minutes.
4.
Prepare the coconut filling, soften the butter, add fine sugar and beat with a manual whisk until the volume expands and the color becomes lighter, and then add the egg liquid in batches and beat evenly. Each time you add the egg liquid, you must fully stir it before adding it again. Otherwise, oil-water separation is likely to occur. Finally, add coconut and milk powder, mix well, divide into eight parts and knead for later use.
5.
Divide the loosened dough into eight portions, round it, cover with plastic wrap and relax for 15 minutes.
6.
Pat off the bubbles in the small dough with your hands, and wrap the coconut filling.
7.
After all the dough is wrapped with fillings, roll it into an oval shape. Pay attention to the rolling technique, roll up from the middle, and then roll down from the middle.
8.
After rolling, first fold in half from one side to the middle, and overlap the other side on top.
9.
Grease the knife and cut a knife from top to bottom, leaving space on both ends and don't cut it off.
10.
Pull up through the hole with the top down, turn it over, and shape it.
11.
Put it in the baking tray and carry out the second fermentation. Now the room temperature is more than 20 degrees. There is no need to open the oven for fermentation. Just put a bowl of hot water and close the oven door for fermentation.
12.
At the end of the second round, preheat the oven at the same time, preheat at 200 degrees, brush the fermented bread dough with the whole egg liquid with a soft brush, a thin layer, after the oven is preheated, put it into the baking tray and bake. Adjust the temperature to 175 degrees, and bake for about 20 minutes.
13.
Pay attention to the state. After the surface is colored, cover the surface with tin foil or lower the heating temperature. After the oven is baked, you can brush a layer of honey water, the color is better, honey and water 1:1, or not brush, move the bread to the baking net After cooling, it can be sealed in a bag and stored at room temperature. If you make too much for a while and you won’t be able to finish it, you can put it in the refrigerator and reheat it when you eat it.
14.
Is the finished product very beautiful and greasy if you habitually pose for a photo?
Tips:
The shaping method of this bread is based on Tracy Yi Cai's coconut bag shaping method, and the formula is slightly adjusted according to my usual practice of yogurt bread. The baking temperature is just a reference. It is recommended that you adjust it according to your usual temperature. The amount of liquid in the formula increases or decreases according to the actual situation. Do not add the amount of water at once, because different brands of flour have different water absorption rates. If you don’t like coconut filling, you can change it to purple sweet potato filling or red bean paste filling. The effect is also good.
