Coconut Blueberry Bread

Name: Coconut Blueberry Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Yogurt; 15g olive oil; 150g High fan; 2g salt; 20g Sugar; 2g Dry yeast; 50g Coconut; 6g blueberry; 10g Light cream; 30g Powdered sugar

by Soft blue crystal

4.6 (1)

Favorite

4

Difficulty

Easy

Time

2h

Serving

2

The best way to preserve blueberries is to freeze them when they are fresh. They can be used easily whether for dessert or for baking. The best partner for bread is my favorite coconut paste. The sweet coconut paste can make the bread more delicious. It exudes a unique aroma when baking, which is the joy of baking.

Coconut Blueberry Bread

1. Add yogurt, olive oil, salt, and sugar to the inner container of the bread machine.

2. Add high flour and dry yeast and put it in the bread machine. Use Procedure 1 to mix the noodles into a dough.

3. Take out the dough and knead it into a strip and stuff it into the mold.

4. Put it in the oven, put a bowl of boiling water, ferment for about 45 minutes, until the volume becomes large.

5. After the butter has melted, add coconut, light cream, and powdered sugar and mix well.

6. Take out the frozen blueberries and leave them at room temperature for a while.
Put it in a piping bag, squeeze it on the bread, and put blueberries on top.

7. Put it in the oven and bake at 180 degrees for 20 minutes.

Tips:
1. Bread is a one-time fermentation method, which saves time.
2. The coconut filling should be squeezed thicker, the blueberries are inlaid in it, it is not easy to fall off during baking, otherwise the dough will expand when heated, and the loose blueberries will fall off.
3. After being out of the oven, the bread is aired until it is not hot and then demoulded.