Coconut Flower Bread
1.
Pour milk, egg liquid, sugar and salt into the bread bucket.
2.
Pour in the flour and add yeast on the top of the flour.
3.
Put the bread bucket into the Dongling JD08 bread machine, select the kneading program for 10 minutes.
4.
At the end of the first kneading, add the butter cut into small pieces, and choose to knead for 15 minutes.
5.
The dough is almost complete, leave the dough in the bread bucket, close the lid, and the dough will rise twice as large.
6.
While waiting for fermentation, you can make fillings. See the introduction for the filling recipe. Soften the butter and stir with powdered sugar.
7.
Beat until the butter swells up and the color becomes lighter. Add the egg liquid in several times and mix well. Do not pour the egg liquid all at once.
8.
Pour in the minced coconut and mix well.
9.
Pour in a little bit of milk and mix well.
10.
Divide the filling into 11 portions, about 20 g/portion, and round.
11.
The fermented dough is also divided into 11 parts, gently depress the air, knead round, cover with plastic wrap and proof for 15 minutes.
12.
Roll out the small dough after proofing, thick in the middle and thin around the edges, and put fillings on it.
13.
Pinch your mouth tightly.
14.
Squeeze it with the palm of your hand and cut into 6 pieces with a dough cutter, without cutting off the middle.
15.
Cut another cut in the middle of each petal.
16.
Every two flaps form a group, the right one is twisted to the left, the left one is twisted to the right, and the two flaps are pinched together.
17.
Put it in the Dongling K40C oven, put a bowl of hot water, and ferment for about 40 minutes with the oven's fermentation gear. Brush a layer of egg liquid on the fermented bread embryo and stick some black sesame seeds in the middle.
18.
Put it in the middle and lower level of Dongling K40C oven that has been preheated at 165 degrees, and bake for about 15-18 minutes.