Caramelized Coconut Bread
by Lele who loves food
Favorite
Difficulty
Easy
Time
30m
Serving
3
If you are a caramel control, you will fall in love with it without hesitation. If you are not caramel control, you will never forget it from now on, if you are appearance control, you will regret it if you don't eat it. The appearance of this bread is tall and tall, and it is not white, rich and beautiful. You will not fall in love with it at first sight, but after tasting it, you will be willing to stay with it for a long time. . .
The golden and fluffy surface of the bread is creamy caramel sauce and coconut. The rich and sweet creamy caramel sauce is fascinating, sprinkled with coconut paste and roasted until golden and crisp. The combination of coconut paste and cream caramel creates a romantic romance, which is simply unstoppable! The texture of the bread can be seen to be very soft, using 70% of the middle kind of method, a high proportion of the middle kind not only makes the inside of the bread soft, but also delays the aging of the bread, which will be obvious on the second and third days I feel that the taste is much better than the direct method.
The first time I made it was on Mr. Wang Sen’s blog to see how cream caramel and coconut are added. For the bread, Mr. Wang Sen used 50% of the medium seed. At that time, 70% of my medium seed dough was already fermenting. Temporarily decided to use cream caramel and coconut paste on the surface, and the finished product was surprisingly delicious. The second time I tried 50% of the medium species, I still feel that the 70% medium species tastes better. You can try both methods, or just use the direct fermentation method, and choose the one you like is right!
The golden and fluffy surface of the bread is creamy caramel sauce and coconut. The rich and sweet creamy caramel sauce is fascinating, sprinkled with coconut paste and roasted until golden and crisp. The combination of coconut paste and cream caramel creates a romantic romance, which is simply unstoppable! The texture of the bread can be seen to be very soft, using 70% of the middle kind of method, a high proportion of the middle kind not only makes the inside of the bread soft, but also delays the aging of the bread, which will be obvious on the second and third days I feel that the taste is much better than the direct method.
The first time I made it was on Mr. Wang Sen’s blog to see how cream caramel and coconut are added. For the bread, Mr. Wang Sen used 50% of the medium seed. At that time, 70% of my medium seed dough was already fermenting. Temporarily decided to use cream caramel and coconut paste on the surface, and the finished product was surprisingly delicious. The second time I tried 50% of the medium species, I still feel that the 70% medium species tastes better. You can try both methods, or just use the direct fermentation method, and choose the one you like is right!
