Coconut Bread
1.
All the ingredients except butter are put into the bread machine in the order of liquid first and flour, and a kneading program is started.
2.
After a kneading program is over, put in softened butter, and then start a kneading program.
3.
At this time, it has reached the expansion stage, and the basic fermentation is carried out, and the fermentation is twice as large.
4.
Take out the exhaust gas and divide it into 16 equal parts.
5.
Put the dough into a 28*28 non-stick baking pan.
6.
Warm and humid place for secondary fermentation.
7.
Ferment to 1.5 times the original size, and brush a layer of egg liquid (outside the amount) on the surface.
8.
Then pour 60 grams of coconut milk along the side of the baking pan and gently tilt the baking pan to make the coconut milk evenly distributed.
9.
Put it into the middle layer of the preheated oven, and heat up and down 180 degrees for 25 minutes (cover with tin foil after coloring).
10.
Let cool and serve immediately after baking.
11.
It is soft and silky and delicious.
12.
I couldn’t wait to eat 2 as soon as it was out of the oven, and I just didn’t enjoy it...
13.
I couldn’t wait to eat 2 as soon as it was out of the oven, and I just didn’t enjoy it...
Tips:
Please adjust the temperature according to the temperament of your own oven; the water absorption of the flour is different, you can reserve 10 grams of water; if the dough is sticky, you can put a little cooking oil on your hands or puff a little high powder to prevent sticking; because I am directly Round into the mold, so the relaxation step is omitted.
