Coconut Jam Bread
1.
Put milk, corn oil, whole egg liquid, and flour in the bread bucket in turn, then put white sugar in one corner, salt in one corner, and yeast in the middle to start the dough making process
2.
Pour jam (cantaloupe flavor) into the bowl
3.
Pour in the coconut paste
4.
Mix well
5.
Divide into 9 spare parts
6.
The machine kneaded and fermented for 90 minutes and finished, the volume of fermentation was 2 times larger. Dip your fingers with flour and gently press the surface of the dough. The finger marks will not recover immediately, nor will the air leak and collapse. The fermentation is completed.
7.
Take out the dough, vent it and round it
8.
Divide the dough into 9 equal parts
9.
Rounding
10.
Press into a round cake, put the jam and coconut filling in the center
11.
Close the mouth and roll it into a circle
12.
Rolled with coconut paste
13.
Put in the golden nonstick baking pan
14.
Put it in the oven for secondary fermentation, fermentation for 40 minutes
15.
When fermented to about twice as large, the fermentation is just right
16.
Put the baking dish into the oven, middle level, upper and lower fire, 170 degrees oven, bake for 20 minutes (cover with tin foil halfway to prevent the surface from overheating)
17.
carry out
Tips:
1. Since the jam has a certain degree of sweetness, the white sugar is not added too much, if you like sweetness, you can add more;
2. The baking temperature and time are adjusted according to the performance of the own oven;
3. After baking to the right color, it can be covered with tin foil.
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