Coconut Milk Bread

Name: Coconut Milk Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 5g Dry yeast; 20g Caster sugar; 6g salt; 250g milk; 25g butter; 180g Coconut milk; 5g Coconut

by Red Bean Hass

4.7 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

4

So what... I have a box of coconut milk... and it was about to expire, so I made this! If I knew it was so delicious, I would have made it a long time ago. Should I wait until now? !
I don’t like the kind of dessert with wet bottom, but this one is really good, the bottom layer is like pudding, the bread is soft and sweet, although there is no filling, it does not affect its taste at all, try it

Ingredients

Coconut Milk Bread

1. Weigh all materials

2. Mix high-gluten flour, dry yeast, fine sugar, salt, and milk evenly, knead until smooth and add softened butter, knead until a large film can be pulled out

3. Put it in the basin and cover with plastic wrap

4. Ferment in a warm, warm and humid place to double the size, poke a hole with your hand, and it will be fine when it neither collapses nor retracts.

5. Exhaust and knead, evenly divide 16 parts

6. Knead and place in a baking tray, put it in a warm and humid place, and ferment to double its size

7. Prepare coconut milk and coconut paste, add 30 grams of fine sugar to the coconut milk and stir until it melts

8. Pour the minced coconut evenly on the bread, pour the rest into the baking tray, and sprinkle the minced coconut on the surface of the bread

9. Put it in the preheated oven, middle level, upper and lower heat, 140 degrees, about 30 minutes until the coconut milk is solidified, if the color of the bread surface is good, cover with a layer of tin foil to prevent the color from becoming too dark