Coconut Bread

Name: Coconut Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g High-gluten flour; 30g Low-gluten flour; 35g butter; 3g yeast; 18g Sugar; 2.5g salt; 10g milk powder; 35g egg; 70g water; Some Coconut (stuffing); 70g Coconut; 35g Powdered sugar; Some Egg liquid

by Mucoco

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The scent of coconut is irresistible.
I have done a lot of times, and I did it today as a gift to friends.
This time I took the bread machine and the noodles. The bread machine is really awesome."

Coconut Bread

1. Pour all the ingredients for making bread into the bread machine, and to the expansion stage. If you knead the dough by hand, use the post-oil method to knead the dough to the expansion stage.

2. Ferment the kneaded noodles to 2.5 times their size. Just stick your fingers and don't shrink back.

3. After venting the dough, divide it into 10 pieces and let it stand for 10 minutes.

4. Wrap the minced coconut into the dough and shape it into the shape you like. I made two kinds: chrysanthemum shape: flatten the coconut-coated dough, cut out petals, and rotate each petal 90 degrees. Twist-shaped: The dough is oval, wrapped in a long strip of coconut paste, sealed down, flattened, and rolled into an oval shape, cut in the middle without cutting off the two ends, and then grab the two ends and twist it into a twist.

5. Ferment at room temperature to 2 times the size after cooking, brush with egg liquid, middle layer in oven, 180 degrees, 15 minutes