Coconut Black Sesame Bread

Name: Coconut Black Sesame Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 380g High-gluten flour; 25g Cooked black sesame; 45g Whole wheat bread flour; 4g Dry yeast; 25g butter; 1 piece egg; 220g Coconut milk; 70g Caster sugar; 1g salt

by Merlot

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Since I came into contact with baking, my own baked bread, cakes, biscuits and other baked goods will often appear on my breakfast table. As long as there is no toast for two days, the children will clamor for bread, which is not baked late last night. The healthy and delicious black sesame bread is added with coconut milk, the finished product is very, very soft, and two hanhan are eliminated as soon as it is out of the oven. The rest can be used for breakfast this morning. If you can't finish it, store it in the refrigerator in a sealed and frozen way. When you want to eat it, you can take it out in advance and thaw it.

Ingredients

Coconut Black Sesame Bread

1. All the ingredients except butter are put into the bread machine in the order of liquid first and flour, and a kneading program is started.

2. After a kneading program is over, put in softened butter, and then start a kneading program.

3. At this point, the expansion stage has been reached.

4. Carry out basic fermentation and ferment to twice its original size.

5. Take out the exhaust gas and divide it into 16 equal parts.

6. Put the dough into a 28*28 non-stick baking pan.

7. Warm and humid place for secondary fermentation.

8. Ferment to 1.5 times the original size, and brush a layer of egg liquid on the surface.

9. Put it into the middle layer of the preheated oven, and heat up and down 180 degrees for 25 minutes (cover with tin foil after coloring).

10. Let cool and serve immediately after baking.

11. It is fragrant and soft, especially delicious.

12. Finished picture.

Tips:
Please adjust the temperature according to the temperament of your own oven; the water absorption of the flour is different, you can reserve 10 grams of coconut milk; because I directly round into the mold, so I omitted the relaxation step; reserve a little egg liquid to brush the surface; baking pan I used a 28*28 non-stick gold plate from the house.