Coconut Jam Bread
1.
Put all the ingredients except the jam, coconut and sesame seeds into the noodle bucket, knead it into a smooth dough, knead it to the expansion stage, and have a strong thick film. Note that the sugar and salt are open and do not touch the yeast. Different brands of flour have different water absorption rates. You can reserve a little water and add it according to the dryness and wetness of the dough.
2.
After kneading the dough, cover it and let it stand for fermentation. Ferment to about 2.5 times the size, stick a little dry powder with your index finger, poke a hole in the middle, and the hole does not collapse or shrink.
3.
After venting the dough, divide it into 6 points, then round it and let it relax for about 10 minutes. Be careful to cover it to prevent the dough from drying out.
4.
Now let’s prepare the bread filling. I use a small box of 15 grams of jam, add about 10 grams of coconut minced to one portion, and mix well. Note that the ratio of jam to minced coconut is not absolute. If the jam has a higher moisture content, the minced coconut should be more, and the minced coconut has less moisture. The mixed filling is moist but has no apparently flowing liquid.
5.
Take a piece of dough, roll it into a tongue-like shape with a rolling pin, one pointed and one wide, and the wide end to be thinner. If the dough shrinks when rolling, it means that the dough has not been loosened enough and needs to be awake for a while. The proofed dough is easy to roll out without shrinking.
6.
Spread the mixed fillings as evenly as possible on the rolled dough, leaving a space of about 1 cm on the edge. Then roll up from the pointed end.
7.
Pinch the two ends tightly while curling, and when the final seal is done, be sure to pinch tightly. If it is dry, you can wipe a little water on the edges. The edges must be squeezed tightly, otherwise they will burst when they are roasted.
8.
It is estimated that many people like me do not have good bread shaping, and the final baked bread has various shapes. You can prepare some bread trays like me, so that even if the bread is not shaped properly, but there are restrictions on the bread trays, it will not deform much in the end.
9.
The second bread is 1.5 times the size. Add a little bit of water to the remaining whole egg liquid and mix well, brush on the bread dough, then cut two cuts, and sprinkle a little white sesame seeds. The cut is to let the bread heat away a little, so that it is not easy to crack, and it does not matter if it is not cut. The white sesame seeds on the surface can be left unspattered or replaced with other things.
10.
Preheat the oven at 190 degrees in advance for at least 10 minutes. Put the bread into the middle and lower layers of the oven, and bake at 180 degrees for 25-30 minutes. At about 10 minutes, pay attention to timely cover with tin foil according to the color of the surface to prevent burnt. Temperature and time are for reference, because everyone's machine is different. After the bread is baked, let it dry to hand temperature, and then seal it for storage. Because there is jam, it is best to eat it as soon as possible.
Tips:
1. The water absorption rate of different brands of flour is different. It is best to reserve about 10 grams of water at the beginning, depending on the situation. For the toast flour I use, add a little low-gluten flour to make the bread softer.
2. Because everyone’s machine is different, even the same model of the oven in the same factory will have a different temperature, so the temperature and time are for reference. Those who play baking must first be familiar with their own machines.
3. The bread with fillings should be eaten as soon as possible. If you want to heat it, you can heat it in a microwave oven on high heat for 30 seconds, or spray a little water on the surface, lower the oven to 20 or 30 degrees and bake it for about 5 minutes.
