Coconut Ball Bread
by Orange Komiru
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare materials.
2. After the oil method, the materials are mixed and kneaded into elastic dough.
3. The lid is fermented at room temperature to 2 times its size. (It’s now about 18 hours in mid-December)
4. The exhaust is divided into 50 g/piece doses.
5. Let it rest for 20 minutes and then round it. Brush the surface with egg wash and coat with coconut shreds.
6. Dip each piece evenly with shredded coconut, shake off the excess and place on the baking tray.
7. Put it in the preheated oven, add a bowl of boiling water, and wake up to 2 times the size.
8. Then remove the bowl of water and put it in the preheated oven at 180 degrees for 16 minutes.
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