#柏翠大赛#【coconut Bread】
1.
Put milk, eggs, sugar, high powder, salt, and yeast in the bucket of the bread machine, and turn on the kneading mode for 20 minutes.
2.
During this time, put the stuffed coconut shreds in a large bowl, add butter and sugar.
3.
Rub some finely with your hands.
4.
Add butter at room temperature after 20 minutes, and continue the kneading mode for another 25 minutes.
5.
The mixed dough is fermented at room temperature.
6.
The fermented dough will not bounce when pressed down with your fingers.
7.
Knead the dough repeatedly to exhaust.
8.
Divide evenly into 8 portions and relax for a while.
9.
Take a portion of the dough and roll it into a round cake, add coconut filling in the middle.
10.
Pack as well as a bun
11.
Then roll it into a beef tongue shape.
12.
Fold in half lengthwise once.
13.
Fold in half again horizontally.
14.
Cut with a knife, don't cut the bottom.
15.
Turn the flip upside down to complete the shape.
16.
Put greased paper on the baking tray, and put the whole bread on it for the second fermentation.
17.
, After the second fermentation, brush a layer of vegetable oil, preheat the oven at 180 degrees, and bake the upper and lower tubes for 15 minutes.
18.
Finished picture
19.
Finished picture
20.
Finished picture
21.
Finished picture
Tips:
1. For this recipe, I reduced the amount of sugar by 20g compared to the original recipe, and the original recipe for bread butter is 50g. I cut the 60g piece and put it in.
2. This recipe is a bit big. I made 8 of them and bake them 2 times.
3. Don't store the bread in the refrigerator. It will harden and taste bad. After being baked, put it in a fresh-keeping bag and keep it sealed.
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