Coconut Braided Bread
1.
All the ingredients (except the butter) are first kneaded by hand, then continue to knead on the cutting board, knead to the expansion stage, add the softened butter, and continue to fall out of the glove film (note that the liquid part in the recipe is best frozen and refrigerated Yes, this can prevent the dough from being fermented before the film comes out due to the temperature being too high)
2.
The dough is rounded and put in a container to ferment once
3.
When fermented to twice the size, dip your fingers in dry powder and poke a hole in the middle of the dough. If the hole does not shrink or collapse, it is fermented. If the dough collapses or has a sour taste, it is over-fermented.
4.
After the dough is exhausted, divide it into 9 equal parts and proof for 15 minutes
5.
Proofing time to make coconut filling: softened butter + white sugar + coconut paste and mix well
6.
This is the coconut filling
7.
Take a piece of dough, roll it out into a rectangle, and coat it with a layer of coconut filling
8.
Roll up from top to bottom, so do the other two
9.
After rolling up the three strips, pinch the heads of each strip together, close the mouth downwards, and braid it
10.
Compiled
11.
There is another method: take three doughs and roll them into rectangles of the same size.
12.
One layer of crust + one layer of coconut filling + one layer of crust + one layer of coconut filling + one layer of crust, use a rolling pin to easily roll out the bubbles
13.
Use a scraper to divide the dough into three equal parts, taking care not to cut the top part
14.
Compiled
15.
Put it into the baking tray and put it in the oven. It’s summer. You don’t need to turn on the fermentation function. Add a bowl of hot water to the oven to ensure the humidity and ferment to double the size.
16.
(The oven is preheated up and down to 180 degrees) The fermented noodles can be brushed with egg liquid and milk on the surface to help color. Put it into the preheated oven and heat the upper and lower levels at 180 degrees for 18 minutes.
17.
It's perfect, it smells like I can't wait to eat it!
18.
The organization is also good!
Tips:
1. The water absorption of each brand of flour is different, so do not pour the liquid part all at once. The amount of liquid in this recipe is also relatively small. You can increase it by 5-8 grams appropriately, and increase or decrease the amount according to the absorbent liquid of your own flour.
2. In step 7, the dough must be proofed in place, if it is not easy to roll out, it means that the proofing is not in place
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