Coconut Bread
1.
First, let's make the soup first. The method is very simple. Just pour the high-gluten flour and coconut milk into a small milk pot, stir evenly with a whisk, and then heat it on a low fire.
2.
Stir while heating until it becomes a paste. Cover the prepared soup with plastic wrap and put it in the refrigerator for one hour.
3.
After the soup is refrigerated, we will make the dough again. Weigh out 80g of soup seeds, and put all the raw materials of the main dough into the bucket of the bread machine. Start the bread maker's kneading function, about 20 minutes, until the dough can be pulled out of the film, do not need to go to the glove film.
4.
It takes about 1 hour to round the dough and start the fermentation function of the bread machine. Prove until the dough expands to twice its size.
5.
The fermented dough is vented and divided into 6 portions. The dough is rounded, covered with plastic wrap, and allowed to rest for 15 minutes.
6.
Roll the loose dough into an oval shape.
7.
Fold down the top 1/3 first.
8.
Fold the two sides in the middle again and press it down slightly.
9.
Finally, fold the remaining 1/3 upwards and squeeze it tightly. Turn it over and tidy it up a bit, it's olive-shaped dough.
10.
The remaining 5 doughs are operated in this way, and the shaped dough is placed in the baking tray. Put it into the Dongling oven, turn on the fermentation mode, and ferment for 30 minutes at 36°C. Ferment until the dough doubles in size.
11.
During the second round, we will make the fillings for decoration. Cut the dried cranberries into fine diced pieces.
12.
Add the softened butter to the dried cranberries and mix well. If there is mashed coconut, add some mashed coconut to make it more fragrant.
13.
. Sprinkle coconut flour on the fermented dough, use a sharp knife to make a cut in the middle, make it deeper, and squeeze the filling.
14.
Finally, put the dough into the preheated oven, fire up and down at 180°C, and bake for 18 minutes.
15.
The toasted bread is immediately demoulded and placed on the grill to cool.
Tips:
1. The amount of coconut milk in the dough should be adjusted according to the absorbency of the flour.
2. The temperature and time of baking are adjusted according to your own oven.
3. Note that yeast should be high-sugar-tolerant, and it should not be in direct contact with salt. .
4. The soup can be made one night in advance. After it's done, use plastic wrap to cover it and keep it in the cold.
