Coconut Flower Shaped Bread
1.
Coconut filling production: After the butter is softened, add the fine sugar and beaten egg liquid and mix well, then pour the coconut paste and mix well, knead the coconut paste and butter with your hands to make the coconut paste filling
2.
Divide the coconut filling into 4 parts for use; making coconut flower-shaped bread: according to the general bread making method, knead all the bread materials into a dough, knead it to the expansion stage where the film can be pulled out, and ferment at room temperature to 2.5 times the size (28 degrees) (It takes about 1 hour at the temperature of the oven), the fermented dough is discharged from the air, divided into 4 parts, kneaded into small round dough, and fermented in the middle for 15 minutes
3.
Take a dough that has been fermented in the middle, and press it flat; press the flat dough into a portion of coconut filling, close down the dough with coconut filling, and roll it into a flat circle with a rolling pin
4.
Use scissors to cut 12 knives on the flat round dough as shown in the figure, and place the cut dough into a flower shape. After the dough is shaped, put it in an environment with a temperature of 38 degrees Celsius and a humidity of 80% for the final fermentation until the dough becomes 2 times the original size
5.
Brush a layer of whole egg liquid on the surface of the dough after fermentation, squeeze a little jam in the center of the dough, and then put it into the preheated oven for baking. In the middle of the oven, heat up and down at 180 degrees for 15 minutes until the surface of the bread is golden. Baked
Tips:
The jam in the middle of the dough can be squeezed into any flavor you like. But mainly for decoration, don't squeeze too much, so as not to flow down when baking.
