Coconut-flavored Soft Coconut Bread

Name: Coconut-flavored Soft Coconut Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 30g Caster sugar; 35g butter; 110g Ice milk; 2g Low sodium salt; 1 piece Soil eggs; 4g Dry yeast; 45g Whole coconut; 1 piece yolk

by Rapeseed Hemp Sauce

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Coconut bread,
It’s the one that you might try when you’re new to baking,
I have delayed it until now and did it for the first time,
It feels a little bit late to meet each other.

The smell of coconut fragrance has always been something I cannot resist,
Just smelling it is enough to enjoy,
It’s worth mentioning that this bread is super soft and invincible.
It's so delicious that you can't stop it!

Ingredients

Coconut-flavored Soft Coconut Bread

1. Prepare ingredients:
Milk and eggs are refrigerated.
Choose high-quality coconut as much as possible.

2. Pour ice milk, salt, sugar, eggs, bread flour, and dry yeast into the bucket of the bread machine in turn, and knead the dough for 15 minutes.

3. Add butter and start the kneading process again for 25 minutes.

4. Pull a small piece of dough, you can easily pull out a thin and transparent hand mask.

5. Take out the dough and knead it again, cover it with plastic wrap and ferment to 2.5 times its size at room temperature. It takes 50 minutes-1 hour.

6. While fermenting, prepare the coconut fraction:
The butter is insulated and the water melts; the eggs separate, leaving only the yolk.

7. Pour in the coconut, butter, egg yolk, and fine sugar in turn. Put on disposable gloves and mix well.

8. Cover with plastic wrap and put it in the refrigerator for later use.

9. The first fermentation is complete, and the dough is taken out and exhausted.

10. After exhausting, knead into long strips and divide into 6 equal parts with a scraper.

11. Knead round, cover with plastic wrap and relax for 15 minutes.

12. Roll out the dough in turn, wrap it in the refrigerated coconut paste, pinch it tightly like a bun, and close it down.

13. Press the dough and roll it into a tongue shape in turn. Use a sharp blade to quickly make three cuts to the end!

14. Then from right to left, like twisting hemp rope, the ends must be pinched tightly to prevent it from falling apart during fermentation or baking.

15. Place them in a staggered way on a baking sheet lined with greased paper, and put them in the oven for secondary fermentation. Fermentation is about 38 degrees for half an hour.

During fermentation, a tray with hot water is placed underneath to assist fermentation.