1. Except for coconut, yeast powder, corn oil and almonds, all other ingredients are poured into the bread bucket and mixed evenly with chopsticks, and then placed in the bread machine to start the first kneading process for 20 minutes.
2. After the first kneading procedure is over, lift the bread bucket out, mix the yeast powder and then add corn oil, and mix roughly evenly by hand. Put it in the bread machine and start the second dough mixing program for 20 minutes.
3. Press the pause button for about 8 minutes in the second kneading procedure, pour the coconut paste, and start kneading again. Sprinkle the coconut paste directly into the bread machine without the pause function. Knead the dough to the expansion stage.
4. The kneaded dough continues to be placed in the bread machine, and let it stand for 20 minutes with the lid on.
5. After proofing the dough, take it out to exhaust, divide it into the required amount, and then round it into the baking tray.
6. Put the baking dish in the oven, and put a bowl of hot water next to it to ferment. It is recommended to use the oven for fermentation when the temperature is lower than 22 degrees, and the oven door can be closed for fermentation above 22 degrees.
7. Prove the dough to double its size.
8. Brush the surface with egg wash and sprinkle with almonds.
9. Preheat the oven up and down at 160 degrees. After preheating, place the bakeware on the upper middle of the oven for about 25 minutes.
Tips:1. The water absorption of each type of flour is different. You should adjust the humidity of the dough according to your own flour.
2. The degree of gluten up of each flour is also different. You should adjust the kneading time according to different flours. Generally, when making sweet bread, you only need to knead the dough to the expansion stage, and you don't need to knead it to the complete stage.
3. It is important to make bread and kneading, fermentation is important, proofing and exhausting are equally important. Although the production of this bread saves a fermentation, it is necessary to wake up and exhaust after kneading the dough.
4. As long as the dough is well kneaded, the proofing, exhausting, fermentation process and moisturizing work are in place, even if it is only used for one fermentation, it is not difficult to make soft bread.
5. Regarding the exhaust of the dough, you can knead the exhaust by hand or use a rolling pin to exhaust. You can also directly start the dough mixing program for about 15 minutes to exhaust. Exhaust is very important, and the internal organization of the bread with complete exhaust will be very delicate.
6. Each oven is different. The upper space of my Changdi 52W oven is relatively high, so it does not matter if the small meal buns are baked on the upper middle level. If it is a small capacity oven, it is recommended to put it on the lower middle level.
