Coconut Bread

Coconut Bread

1. First, I will hand you all the ingredients for the coconut filling. The root bread ingredients are separate and need to be prepared separately: 50 grams of butter, appropriate amount of egg yolk (half egg yolk), 50 grams of powdered sugar, 10 grams of milk powder

2. The butter is softened at room temperature. Add in powdered sugar to beat, then add egg yolk and continue to beat evenly, then add coconut and milk powder

3. Stir evenly

4. Bread ingredients

5. Add white sugar, salt, milk powder, egg white to the bread machine, add high-gluten flour and finally add yeast

6. Knead the dough for about ten minutes. The dough is smooth. Add butter that has been softened at room temperature to continue kneading.

7. About ten minutes, the dough has completely absorbed the butter. Take it out and put it on the cutting board. At this time, the dough is a bit sticky (but don’t put dry noodles and dry noodles. If you put too much dry noodles, the dough will harden and the bread will not be soft). The dough is thrown back and forth on the chopping board and stretched

8. Slowly the dough will not stick to your hands

9. Continue to knead the dough for about 20 minutes and try to pull the dough apart. The dough will be particularly tensile and not easy to break. It can form a thin film. This is what we often say: the bread will be soft when the dough is complete. Drawing

10. The kneaded dough is fermented for about one and a half hours to 2-2.5 times its original size

11. After the fermented dough is taken out and exhausted, cover the pot or cling film (moisturize and let the dough dry) and wake for ten minutes

12. Roll out the awake dough into a sheet of about 0.5 cm into the coconut paste filling

13. Fold both sides in half

14. Then fold the notched sides inward below

15. Roll it out a bit and cut it into a picture

16. After braiding the braid, you have to squeeze it

17. Put it in the toast mold and put it in the oven for the second fermentation for about 40 minutes

18. After the second fermentation of the bread embryo, take out and brush a layer of egg yolk. Preheat the oven at 160 degrees for 10 minutes.

19. Put it in the preheated oven and fire up and down at 160 degrees for 30 minutes

20. After baking for 12 minutes, the surface becomes golden yellow and colored. Cover with a layer of tin foil to maintain the color evenly by heating.

21. After baking, take it out immediately and let it cool before serving.

22. Does it look good