Coconut Bread
1.
Put water, egg liquid, sugar and salt into the bread bucket
2.
Pour in the flour, add the yeast on the top, put the bread bucket into the Dongling 1352AE-3C bread machine, start the bread machine's kneading program for 10 minutes
3.
After the first kneading is over, add butter cut into small pieces and continue kneading for 13 minutes
4.
Make up the dough and let it rise for 30 minutes
5.
While waiting for the dough to ferment, make coconut filling. Cut the butter into small pieces to soften and beat it softly, add powdered sugar
6.
Stir until the color becomes lighter and the volume becomes larger
7.
Add the egg liquid in batches, after each addition, stir well and then add the next time until all is added and stir evenly
8.
Add coconut paste
9.
Mix well and set aside
10.
After the dough is fermented, press and vent lightly, divide it into 9 pieces of 33 g and 4 pieces of 40 g, round them, cover with plastic wrap and relax for 15 minutes. If you don’t need a mold, you can just divide it into 12 small doughs.
11.
Roll out the small dough, put 9-10 grams of filling, close the mouth
12.
Place it in a 9-piece rectangular mold of Fabike, cut two small openings, and ferment for 45 minutes in the oven. (Use the fermentation function that comes with the oven, place a bowl of hot water in the oven)
13.
Spread the whole egg liquid on the surface of the bread dough, and stuff a little coconut filling in the cut
14.
Put it in the middle and lower layer of Dongling K40C oven that has been preheated in advance and heated to 160 degrees and lowered to 170 degrees. Bake for about 13-15 minutes.
15.
After baking, take the bread out and let cool, and put the uneaten bread in a fresh-keeping bag and store at room temperature.
Tips:
The baking time and temperature depend on the size of the bread dough and the temper of the oven
