Coconut Bread
by @That floweropen@
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. After a procedure, add butter and salt and knead to complete the stage.
2. Cut a little dough and pull out a large, strong film by hand.
3. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
4. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5. After pressing and venting, divide it into rounds and apply loosely for about 10 minutes.
6. Coconut 35 grams, 20 grams of butter, 20 grams of sugar, 20 grams of milk powder, 10 grams of egg liquid, 25 to 30 grams, can form a dough
7. Flatten a dough and wrap it in coconut paste.
8. Press it into an oval shape and cut the surface with a razor blade, turn it over and roll it up.
9. Roll up and connect to the end, pinch the joints tightly. Put it into a baking tray and cover it with a fresh-keeping bag for secondary fermentation.
10. Brush the egg liquid after fermentation. Preheat the oven in advance, about 20 minutes in the middle of 150℃ (time and temperature are for reference only)
11. Keep it in a bag and keep it cool to hand temperature.
12. The coconut bread is delicious!
13. Come eat!
