Coconut Bread-depp Baking Lab
1.
Mix the flour and water evenly, heat to 60 degrees on a low heat, and keep stirring until the noodle soup becomes a slightly thick batter. After cooking, let cool and set aside
2.
Pour the eggs, milk, and soup into the mixer, mix well, pour in the bread flour, add the fine sugar and yeast.
3.
When the dough is stirred until the surface is smooth and the rough film can be pulled out, add butter and salt and continue stirring.
4.
, Beat the dough to the completion stage, take it out, and proof it for the first time for 40 minutes;
5.
Make coconut filling, soften the butter and beaten sugar, add all the eggs;
6.
Finally, add the original flavored coconut, stir evenly, and divide into 6 portions for later use;
7.
Divide the dough into 6 parts, knead and relax for 15 minutes;
8.
Wrap the dough with coconut filling and roll it into a beef tongue shape
9.
Fold in half, then fold in half, cut in the middle;
10.
Turn it over into a heart shape and place it in a baking tray;
11.
Put it in the oven, let go of water underneath, and carry out the second proofing, the time is about 30min
12.
Take out, let the surface water dry, and brush an appropriate amount of egg liquid
13.
Depp oven fast heating mode 180 degrees, bake for 18 minutes, just take out the golden skin;
Tips:
Add a few drops of edible yellow pigment when making coconut fillings to make the bread more attractive in color
