Coconut Flower Bread

Name: Coconut Flower Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 220g Flour; 25g White sugar; 17g butter; 1g salt; 3g yeast; 37g Whole egg liquid; 120g milk; Some Coconut (stuffing)

by Sheep kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Many people like to eat coconut bread and the fragrance of coconut. I have never made it. I bought it for a long time and it hasn't been opened. The coconut filling is too high in calories, so I dare not try it easily~~
However, today, on a whim, I made this flower-shaped bread. I wanted to make it more meticulously and cut a few more knives, but it was too hot, and there was not much patience left, so I hurriedly made this. A flower type with thick branches and large leaves.

Ingredients

220g Flour
25g White Sugar
17g Butter
1g Salt
3g Yeast
37g Whole Egg Liquid
120g Milk
Some Coconut (stuffing)

Coconut Flower Bread

1. Put the milk and egg liquid into the bread bucket first

2. Pour the bread flour, sugar in one corner, salt in the other corner, and yeast powder in the middle

3. Install the bread bucket, start the imix program to knead the dough, add softened butter after the program is over, and then knead another program

4. After kneading the dough, inspect the dough and pull out a large transparent and smooth film

5. Round the dough, cover with plastic wrap and ferment

6. Fermented to 2--2.5 times larger

7. When the dough is fermented, you can prepare coconut filling: 80 grams of coconut, 50 grams of butter, 40 grams of white sugar, 50 grams of egg liquid, and 80 grams of milk. First soften the butter, add white sugar, beat evenly, add egg liquid and beat evenly, add coconut and milk, mix well and set aside

8. The fermented dough is vented and divided into 8 equal parts, each about 50 grams. Round, cover with plastic wrap and relax for 15-20 minutes

9. Flatten the loose dough and roll it out

10. Turn it over and put some coconut stuffing

11. Slowly close up with the tiger's mouth

12. Close and squeeze

13. Place it with the cuff facing down. Squeeze gently

14. Use scissors to cut the word "米", leaving a little bit in the middle not to cut it. The length of the cut should be consistent.

15. Flip each petal in one direction so that the cut surface is facing upwards. Place in the baking tray

16. Ferment to 1.5 times the original size, brush with egg water

17. Preheat the oven, place the baking tray on the middle and lower level, and bake for about 18 minutes at 195°C and 200°C. Tin foil on the back cover with colored surface

18. Bread out of the oven

Tips:
The amount of liquid should be added according to the water absorption of the flour.
The baking temperature should be adjusted according to the temper of your own oven.