Coconut Bread

Name: Coconut Bread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 2g Yeast (dry); 1 piece egg; 1.5g salt; 30g Shredded coconut; 18g Sugar; 30g Powdered sugar; 30g milk powder

by Still-good food

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

The toast I made last time was relatively mild, and kids didn’t eat it much. As soon as the coconut paste made this time, the kids wanted to eat it not only fragrant but also sweet. But bread cannot be eaten hot when bread is just coming out of the oven, because it is still in a high temperature state. The baker's yeast has not completely disappeared. At this time, eating bread will ingest toxic carcinogens into the bread. When the temperature in the center of the bread drops below 40 degrees and cools down, the yeast action will stop and the carbon dioxide will be eliminated at this time. If you want to eat hot bread, you can wait for it to cool down and then heat it for consumption. At this time, the yeast has no effect.

After discussing with the children for a long time, I promised that I would eat after taking pictures. Every time I finished taking pictures, I almost cooled down. Sometimes children will keep urging me because they want to eat. Mom, can you take pictures? I really want to eat, looking at these two immature little faces I think I am so happy.

Ingredients

Coconut Bread

1. Ingredients High-gluten flour 250 g yeast 2 g white sugar 18 g salt 1.5 g 1 egg

Coconut filling: 30 g shredded coconut milk powder 30 g powdered sugar 30 g 1 egg

2. .Pour high flour into a large bowl, dig a small hole and pour the yeast, and pour sugar and salt in a small hole on the other side. Pour in the water, beat in the eggs, stir evenly, and start the kneading program in the toaster.

3. .Now prepare the mashed coconut. Pour shredded coconut milk powder, icing sugar and eggs in a large bowl and set aside.

4. .The noodle making program 1 ends, and the gluten expansion stage is checked.

5. .Pour the butter in the start-up kneading program 2.

6. .After the gluten can be pulled out, the thin film set on the hand is known as the glove film.

7. .When the dough is put back in the bread bucket and fermented 2 to 2.5 times as big, the air inside can be removed and divided into 6 equal parts.

8. . Roll into a beef tongue shape.

9. . Roll from top to bottom, relax for 15 minutes and roll again (8.9. Repeat 3 times)

10. .Roll out the mixed coconut paste (I will send in the remaining dried sacred fruit before making the rest) and roll it.

11. .Knead again, cut a straight cut in the middle and cut it thoroughly, just leave one end and don’t cut it off (the half cut in the picture is not good for shaping)

12. .Ferment for 2 more times and brush with water before putting in the oven. 190 degree upper and lower tube preheat the middle layer and bake for 15 minutes

Tips:
*When slack, it must be covered with a clean damp towel.

*When cutting the bread, it should be the same size, otherwise the rolled out will affect the appearance.

*When rolling, be sure to grab both ends together. Pay special attention to that when the cut end is let go, not only the coconut paste will fall but also the appearance of the back shape will be affected.

*If you have a paper tray, it will be better to shape, so you don't need to be so tired.

*The water should be added slowly. Different brands of flour and different climates will affect the degree of water absorption.

*The temperature of the oven is different, so everyone should adjust it according to your own oven.