Coconut Flower Bread
by Redmi Lok
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the ingredients of the dough into the bread bucket (useless oil method), stir with chopsticks until there is no dry powder, start the dough for 40 minutes, start the low-temperature fermentation process.
2. Put the coconut filling ingredients into a bowl and stir well.
3. Cover with plastic wrap.
4. You can cover the bread bucket with a wet towel when fermenting at low temperature to prevent the dough from crusting.
5. After the dough has fermented to 2.5 times its size, take it out.
6. Divide the dough into pieces, ventilate, cover with plastic wrap and let stand for 15 minutes.
7. Take a portion of the dough, roll it into a round piece, and wrap it with coconut filling like a bun.
8. Wrap them in order, cover them with plastic wrap, and let them rest for 10 minutes.
9. Then roll it out and make a few cuts with a sharp knife, not to cut through.
10. As shown in the picture, roll it up and pinch the joint tightly.
11. Place them in a baking dish lined with greased paper in order, place them in a humid place, and ferment to twice the size, preheat the oven at 180 degrees, and brush the surface of the greens with egg wash.
12. Put it in the middle of the preheated oven and bake at 180 degrees for 20 minutes.
13. Finished product.
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