Butter Coconut Bread
by Red Bean Hass
Favorite
Difficulty
Easy
Time
1h
Serving
2
The butter flavor is super rich~
1. Weigh all materials
2. Pour high-gluten flour, all-purpose flour, corn starch, yeast, sugar, and salt into a large bowl and mix well
3. Stir the milk powder with water and pour it into a large bowl together with the egg liquid
4. Stir well
5. Start kneading, knead to the state shown in the picture, add butter, continue kneading
6. Just knead it to the state in the picture
7. Put it in a large bowl and cover with plastic wrap, and put it in a warm place
8. Ferment to double the size, press a hole with your right hand, and it will not shrink or collapse.
9. Put butter slices into a fresh-keeping bag
10. Roll out into a thin sheet with a rolling pin
11. Exhaust the dough and knead it evenly, roll it into a rectangle
12. Put butter slices in the middle
13. Press left and right to wrap, pinch tightly on all sides, and continue to roll into a rectangle
14. Continue to press left and right to wrap, refrigerate and relax for 20 minutes, continue to roll into a rectangle, and continue to fold again, a total of three times
15. Roll out, mix the coconut and sugar evenly, and sprinkle on the dough
16. Coat the inner wall of the six-inch cake mold with a layer of butter and sprinkle with powdered sugar
17. Roll the dough tightly and put it in a cake tin
18. Ferment in a humid and warm place to double the size, brush with a layer of whole egg liquid, and sprinkle with almond slices
19. Put it in the preheated oven, heat up and down, 170 degrees, about 40 minutes, bake until the surface is golden
