Coconut Chrysanthemum Bread
by Cooking for baby
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the ingredients except butter in the bread machine and stir for 20 minutes.
2. Add the butter and continue stirring for 20 minutes.
3. Put the stirred dough in a container with a lid and ferment at room temperature to 2.5 times its size.
4. After the dough is vented, weigh the total weight, divide it into 12 equal parts, roll into a circle, cover with plastic wrap and relax for 15 minutes.
5. Coconut filling: soften the butter at room temperature, add powdered sugar and egg yolk and beat evenly.
6. Add milk powder and coconut paste.
7. Mix well with a spatula.
8. Divide into 12 equal parts and knead into balls for later use.
9. The loose dough is flattened, and a coconut filling is wrapped after turning it over.
10. Tighten the mouth of the agent with the bottom facing down.
11. Press it again, roll it out slightly, and cut out 12 knife edges with a scraper.
12. Each pair of two petals, turn the cut surface up.
13. Turn it over and turn it into a chrysanthemum shape.
14. The finished green body is placed in a warm and humid place for secondary fermentation.
15. Brush with a layer of egg water after fermentation.
16. Preheat the oven at 170 degrees for about 17 minutes. (The temperature is adjusted according to your own oven)
17. Finished picture
18. Finished picture
