Coconut Melaleuca Bread
1.
Put the bread materials into the bread bucket one by one.
2.
Start the bread maker's dough program.
3.
At the end of the procedure, the dough is taken out and shaped.
4.
After fully exhausting, divide the dough into 3 equal parts, cover with plastic wrap and relax for 15-20 minutes.
5.
Divide the prepared coconut filling into 3 equal parts.
For the practice of coconut filling, please see: http://www.meishij.net/zuofa/yerongxiandezhizuo.html
6.
Take a loose dough, roll it into a round shape with a rolling stick, and add the coconut filling.
7.
Wrap it and relax for 10 minutes.
8.
Roll out the coconut-coated dough into a beef tongue shape.
9.
Roll up from the bottom up.
10.
Roll it up and relax for 10 minutes.
11.
Repeat again and continue to roll into a beef tongue shape.
12.
Roll it up.
13.
Use a sharp knife to cut it in the middle and divide it into two.
14.
Pinch the closing at the bottom and put it into the mold with the cut side up.
15.
Put in a warm place and ferment to double the size.
16.
Brush the egg yolk liquid on the surface.
17.
Put it in the preheated oven and bake the middle and lower layer at 200 degrees for 15 minutes.
18.
Finished picture.
19.
Finished picture.
20.
Finished picture.
Tips:
1. Yeast should be increased or decreased appropriately according to the climate.
2. Different flour has different water content. Please adjust the amount of milk according to the actual situation of your own flour.
3. It is best to leave two-thirds of the egg yolk for noodles before baking. The color of the bread is more beautiful.
4. Please adjust the baking temperature according to the actual situation of your own oven. When baking, you need to observe the coloring state. The surface of the bread can be covered with a layer of tin foil in the middle of the coloring to avoid excessively deep coloring or burning.
