Coconut Raisin Bread
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put all the ingredients in the main ingredient except butter into the bread machine to start the first kneading program
2. After the first kneading procedure is over, put butter in and start the second kneading procedure
3. After the second kneading process, the dough will be proofed to twice the size of the original dough
4. Take out the made dough, divide it into 8 parts evenly after exhausting, let it rest for 15 minutes
5. Soak the raisins in clear water in advance, drain the water and set aside
6. Take a round of dough and roll it into a beef tongue shape
7. Put in the right amount of raisins
8. Rolled into a shuttle
9. Make two portions and pinch the head and tail tightly
10. Make all 4
11. Put it in the oven, start the fermentation function, and ferment for 40 minutes
12. Use the fermentation time to make coconut paste, mix the eggs, sugar, and corn oil, and stir evenly
13. Add the coconut paste and stir well
14. Put in a piping bag
15. Take out the fermented bread
16. Squeeze the prepared coconut paste
17. Preheat the oven to 180 degrees, and bake the upper and lower fires in the middle layer for 20 minutes
18. After baking, put it on the grill to cool
19. With a glass of milk, a good breakfast
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