Coconut Bread

Coconut Bread

1. Raw material collection

2. Use half of the water in the recipe to dissolve the dry yeast

3. Mix the rest of the ingredients (including corn oil) evenly and knead into a dough. The water should be added slowly.

4. Knead to the expansion stage where the film can be pulled out

5. Put the kneaded dough in a basin, cover with plastic wrap, and carry out the first fermentation at room temperature

6. When the dough is fermented, make coconut filling: ①Weigh all the ingredients

7. ②The butter is softened at room temperature, mixed with coconut paste, whole egg liquid, and fine sugar. Divide into four equal parts and put in the refrigerator for later use.

8. After about an hour, the dough will ferment to 2-2.5 times its size. Dip your fingers with flour and poke a hole in the top of the dough. The hole will neither collapse nor shrink, but if it remains intact, the fermentation is complete.

9. The fermented dough is taken out and exhausted, divided into four equal parts, rounded, covered with plastic wrap, and allowed to relax at room temperature for 15 minutes

10. Take a portion of the dough and roll it into round dough pieces

11. Turn it over and put in the filling

12. Wrap the filling with the seal facing down

13. Cover with plastic wrap and let it rest for 5 minutes. Then gently press the wrapped dough into a round cake; first use scissors to cut four cuts on the edge of the round cake; then cut another cut in the middle of each equal portion to become 8 equal portions; take a small piece of dough by hand, turn it inward, with the filling facing up, and arrange the flower shape one by one

14. Warm and humid place for the second fermentation

15. After the second fermentation is over, brush the surface with whole egg liquid

16. In the middle of the oven, fire up and down 180 degrees, 15 minutes