Coconut Cranberry Garland Bread
1.
All materials are put into the bread bucket in the order of liquid first, powder second
2.
Select the dough-making program once, the default is 18 minutes
3.
Put in cream cheese at the end of the program and start the kneading program again
4.
Can pull out large pieces of film
5.
Round the dough and leave it in a warm place to ferment to double its size
6.
The coconut filling needs to be prepared in advance:
Put 20 grams of cream cheese and 20 grams of caster sugar into the big wrist
7.
Stir well
8.
Add the whole egg liquid in portions and mix well
9.
Add coconut minced and mix well
10.
Add dried cranberries and mix well
11.
Vent the fermented dough and let it stand for 10 minutes
12.
Roll into a blockbuster
13.
Spread coconut filling
14.
Roll up from top to bottom, kneading the edges
15.
Cut in the middle
16.
Cut the side up, twist it into a braid shape, knead both ends into a loop, place it in a baking tray, and place it in a warm and humid place for final fermentation
17.
When the fermentation is over, brush the egg liquid on the surface and sprinkle a little coconut
18.
Put it in the preheated oven, heat up to 150 degrees, lower the heat to 140 degrees, 25 minutes
19.
Just baked
Tips:
The added dried fruit can be replaced according to your preference.
When rolling the coconut filling, try to roll it tightly.
The oven temperature is for reference only.
