Coconut Chrysanthemum Bread (soup Type)
1.
Coconut filling: Soften the butter at room temperature and beat it evenly with a whisk. Add powdered sugar, milk powder, coconut and whole egg and stir well.
2.
Finally, add the milk and mix well and let it stand for a while (put it in the refrigerator for half an hour on hot days) to allow the coconut to absorb enough moisture.
3.
Put 20 grams of high powder and 100 grams of water in a milk pot, stir while heating on a low fire, and let cool until it becomes a paste. The soup is ready.
4.
In addition to the butter, pour the liquid and soup into the bread bucket, then add flour, sugar, salt and yeast to knead a dough with firm gluten properties, and then add softened butter to knead into a smooth, flexible, and filmy dough Dough is enough.
5.
Round the dough and put it in the basin. Cover with a wet towel, put it in the oven, turn on the oven to start the fermentation function, adjust the temperature to 28 degrees, and the time is 1 hour for the first fermentation.
6.
After 1 hour, take out the dough and ferment the dough to 2.5 times its size. Press a small hole with your fingers. It will be in the best condition if it does not shrink or sink.
7.
Take out the dough and squeeze it out, then divide it into 10 pieces of 50g each dough and 10 pieces of 25g coconut filling (if the filling is too big when packing, it can be reduced to 20-22g), round and cover Leave the plastic wrap on for 15 minutes.
8.
The loosened dough is flattened, and the coconut filling is placed in the middle after turning it over.
9.
Tighten the mouth of the bag round, with the bottom facing down, and then press flat,
10.
Roll it out slightly with a rolling pin.
11.
Use a scraper to cut out 12 knife edges.
12.
Flip in clockwise (counterclockwise) direction, or in a set of two petals, turn the cut surface up oppositely, turn it in turn and it will become a chrysanthemum.
13.
Put the prepared chrysanthemum coconut bread in the baking tray. Put it in the oven, put a bowl of warm water next to it, start the fermentation function for secondary fermentation, adjust the temperature to 38 degrees, and the time is 20-30 minutes, the plastic bread fermentation time is slightly shorter, or it is not easy to deform.
14.
Take it out when it's about twice as old, brush with egg wash,
15.
Preheat the COUSS E3 oven with 170 degrees of upper heat and 155 degrees of lower heat. Put the baking pan in the middle of the oven and bake for 15 minutes.
16.
Bake until the surface of the bread is golden brown, then it can be out of the oven, and put it in a fresh-keeping bag to save it when it is warm, and take it out when you eat.
Tips:
1. The requirements for the dough of the small bread are not very high, just knead it into a dough that can stretch the film. As long as the formula is correct, it can be 100% successful.
2. Make sure that the flour is high in flour and the yeast is active; different seasons and different brands of bread flour have different water absorption. Please adjust the amount of liquid according to the situation of your own flour. You can reserve 20 grams of liquid and add it slowly.
3. The soup must be completely cooled before use.
4. The amount of water must be controlled for the whole bread. Too little or too much water will cause the baked bread to be unsightly. If the amount of water is too little, the joints are easy to crack during fermentation; if the amount of water is too much, the dough is too wet and it is easy to deform during baking.
5. When shaping, if the dough is slightly sticky, you can use oil or hand powder to assist the shaping.
6. The fermentation time of the oven is for reference only. The size of the dough, room temperature and humidity will affect the fermentation time. The fermentation time of plastic bread is slightly shorter, or it is not easy to deform.
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