Coconut Sesame Milk Bar Bread
1.
Put all the ingredients in the dough except the butter in the bowl, put the liquid first, then the flour, dig a hole in the flour, pour the yeast in the middle, mix well, knead the dough to the expansion stage, add butter, and knead the dough until You can pull out the transparent film shape. Put the kneaded dough in a basin, cover it with plastic wrap, and leave it in a warm place to ferment to double the size.
2.
Use the time for the dough to ferment to make the coconut filling, put the softened butter into the fine sugar and mix well, then add the milk and mix well, then add the egg liquid and mix well, then add the coconut and mix well
3.
Mix well with coconut filling
4.
After the dough has been fermented to twice the size, touch your fingers with the flour jacks, and do not shrink or rebound, which means that the fermentation is good.
5.
Exhaust the fermented dough, wake up for 10 minutes after exhausting, and then roll the dough into a large rectangular shape with a rolling pin
6.
Spread two-thirds of the dough with coconut filling, and don’t use one third of the dough
7.
Fold in one third of the blank to the middle
8.
Fold it again and fold it into a rectangular shape
9.
Then slowly roll the dough into a larger rectangle
10.
Then use a knife to cut into even thin strips
11.
Then pinch the two ends and twist them a few times, and then put them in the baking pan. Press the two ends properly with your hands to prevent them from loosening during fermentation. Twist them all and put them into the baking pan in turn, with a certain distance between them.
12.
Then put the shaped bread embryos in a warm place for fermentation. The oven has a fermentation function and put it in the oven for fermentation. Put a bowl of hot water underneath, the fermentation temperature is 38 degrees, and the fermentation will be 1.5 times or 2 times larger. Brush the surface of the bread with eggs. Liquid, sprinkle with black sesame seeds for garnish
13.
Put the baking pan into the middle layer of the preheated oven, heat 170 degrees above and below, and the baking time is about 15 minutes, until the surface color is satisfactory.
14.
The bread is out, so fragrant, soft and silky
Tips:
1. The dough must be kneaded in place, and the fermentation must be in place, so that the taste of the bread is soft
2. When twisting the dough, be sure to compact it a bit, so as not to disperse when it is fermented, and it will be fine if it disperses a little
3. Different oven brands have different temperature differences. Everyone should adjust appropriately according to the temperature of your own oven.
4. Pack the bread in a bag after it cools, so that it won't affect the taste
