Coconut Milk Bread

Name: Coconut Milk Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 305g High-gluten flour; 8g Sugar; 5g salt; 220g milk; 50g Coconut milk; 25g butter; 5g yeast

by COUSS

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The first time I heard the term "bursting" is to eat fried chicken chops-with one bite, the hot cheese flows out of the cheese and the crispy skin of the chicken chops is simply the best in the world!
So, when I saw popping bread, what Xiaoka thought of was the sauce spewing out of the bread that I bitten. When talking to the master @卡卡爱游斗, she said, no~
This is an alternative way of bursting, but it is guaranteed to be delicious!

Let's take a look at what kind of bursting method it is!

Ingredients

Coconut Milk Bread

1. After the milk and yeast in the starter are mixed and melted, add high powder and knead into a dough

2. Place the dough at room temperature to double its size

3. Shred the starter and mix with the ingredients of the main dough except the butter

4. After the dough is kneaded enough to pull out the thick film, add butter

5. Knead the dough until the film is formed, and leave it in the oven for about 1 hour

6. After the dough is fermented, put it in a mold and put it in the oven for a second fermentation for about 40 minutes. Sprinkle coconut milk on the surface and sprinkle coconut shreds on the surface.

7. COUSS CO-3503 oven, preheat the upper and lower fire at 180 degrees, put it into the middle layer, bake for about 20 minutes

Tips:
1. The yeast in the starter must be melted with milk first, the kneaded dough will be relatively dry.
2. The starter fermented at room temperature for a long time, which took about 5 hours.
3. It can also be directly made into platoons. After baking and cooling, it can be stored directly in a fresh-keeping bag without demoulding.
4. The temperature and time are for reference only, please adjust appropriately according to the actual situation.