Coconut Bread
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put all the main ingredients into the bread machine except the butter, and start the first kneading program.
2. After the first kneading procedure ends and adding butter, start the second kneading procedure.
3. After the second kneading process is over, the dough will be doubled.
4. The filling can be made using the time for the dough, the butter is softened at room temperature, and it is broken up with a manual whisk, no need to beat.
5. Add powdered sugar and stir well.
6. Add egg liquid in portions and mix well.
7. Finally, add the coconut paste.
8. Stir evenly and the coconut filling is ready.
9. Take out the dough and let it ventilate, divide it into 5 equal parts, and relax for 10 minutes.
10. Take a portion, roll it into a skin, and put about 15 grams of coconut paste filling.
11. Wrap it like a bun.
12. Press flat and roll out the long dough piece with a rolling pin.
13. Make a few strokes with a knife, and make a thorough stroke.
14. Fold the dough in half.
15. Tighten it while stretching it.
16. Tie a knot and it will be shaped.
17. Make all 5 of them.
18. Put it in the oven, start the fermentation function, and ferment for 40 minutes.
19. The surface of the fermented bread is brushed with an appropriate amount of egg liquid.
20. Preheat the oven to 180 degrees, and bake the middle layer for 15 minutes.
21. The toasted bread is placed on the grill to cool and sealed, and it can be stored for 3 days.
22. The internal organization is good, with coconut paste, it is fragrant and sweet, and delicious.
23. Finished picture.
