Coconut Bread
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the ingredients except butter into the bread machine, milk, eggs, salt, sugar, high powder, yeast, and turn on the kneading program for 20 minutes.
2. After adding the butter, continue to knead for 20 minutes.
3. Soften the glove film.
4. Put it in the oven and start the baking process with a cup of hot water for 50 minutes.
5. After it is twice as big, dip your fingers in flour and there is no rebound.
6. After taking out the dough and dividing it into air, cover it with plastic wrap and proof it for 20 minutes.
7. Melt the butter and add the sugar, milk and coconut.
8. Stir well.
9. Roll out the proofed dough and add the coconut paste filling.
10. Roll out into a bull tongue shape after wrapping.
11. Make a few cuts on the surface with a sharp knife, being careful not to cut it.
12. Roll it into a twist shape and put it in a bread tray for secondary fermentation.
13. Brush the fermented bread with egg mixture, preheat the oven at 180 degrees and bake the middle layer for 18 minutes.
14. Finished product.
Tips:1. The baking temperature is based on the temperature of your own oven.
2. Butter and sugar can be increased or decreased according to your preference.
3. After the bread is warmed, put it in a container to keep it soft.
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