Coconut Bread
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pour all the dough ingredients except butter into the bread machine and stir for 20 minutes.
2. Add the butter and stir for another 20 minutes to the expansion stage.
3. Put the stirred dough into the container and cover it with plastic wrap to ferment to 2-2.5 times its size.
4. Coconut filling: soften the butter and stir well.
5. Add in caster sugar and mix well.
6. Add egg liquid in portions and mix well.
7. Pour in coconut flour and mix well.
8. Add milk and mix well.
9. Let the coconut flour fully absorb the moisture.
10. The fermented dough is vented and divided into 9 equal parts. After being rounded, cover with a fresh-keeping mold to relax for 10 minutes.
11. Roll into an oval piece.
12. After turning it over, flatten one edge of the dough to facilitate closing.
13. Coat a layer of coconut filling, about 30 grams.
14. Roll the dough from top to bottom.
15. Glue the cuff tightly.
16. Slightly flatten and fold in half.
17. Cut a knife in the middle with a knife.
18. Open from the knife edge, spread it flat in the mold (or put it directly on the baking tray) for secondary fermentation.
19. After fermentation, brush with a layer of whole egg liquid and sprinkle with crushed almonds.
20. Preheat the oven at 170 degrees for about 15 minutes.
21. Finished picture
22. Finished picture
23. Finished picture
24. The method of soup: add 100 grams of high powder to 500ml of water and stir evenly. Put it on the fire to heat and keep stirring, when it is heated to 65 degrees, remove from the fire. At this time, there will be lines when the batter is stirred
25. Put it into a container and cover with a fresh-keeping lid to prevent water loss and surface crusting, and then use after cooling to room temperature. PS, if it is made according to the amount in the formula, it is easy to paste the pot, and the weight will be insufficient due to the loss of moisture after heating. So you can make more. If the soup batter is not used up, it can be sealed and stored in the refrigerator for 1-2 days. If the soup batter turns gray, it cannot be used.
Tips:Soup, in baking means adding water to the flour and heating it to gelatinize the starch, or adding hot water at different temperatures to the flour to gelatinize the starch. This gelatinized batter is the soup. The biggest difference between soup bread and other breads is that the starch gelatinization increases the water absorption, so the texture of the bread is soft and elastic, which can delay aging and cater to the taste of modern people.
