Coconut Shredded Bread
1.
First put all the ingredients of the medium dough into the bread machine according to the method of liquid first, then flour. Note that the salt is placed on the side of the bucket, not with the yeast. Dig a hole in the middle of the flour and pour the yeast. The bread machine starts a dough mixing program. The kneading function of my bread machine is 13 minutes at a time.
2.
Put the mixed noodles in a bowl and wrap them in plastic wrap. I'm lazy, I just wrap the bread machine together. Put it in the refrigerator for more than 17 hours. I refrigerated it for about 20 hours. I usually have to do it tonight, and make the noodles last night.
3.
The medium type dough refrigerated overnight will be 2-2.5 times larger than the original dough. Take out the middle kind of dough from the bread machine and tear it into small pieces by hand. The butter is softened in advance.
4.
Put all the main dough materials except butter into the bread machine, and then put the torn middle seed into it, and start a kneading function.
5.
Put in the softened butter cubes at the end of the kneading function. Start a kneading function, my bread machine kneading function can be adjusted, I adjust it for 30 minutes.
6.
After the kneading process is over, cut a small piece of dough and open it by hand to check whether the dough has been kneaded to the complete stage. It can be held into a glove film that is not easy to break, and the dough is completed by kneading.
7.
Round the dough in the bread maker, cover it with plastic wrap, and let it stand in a warm place for 30-40 minutes for fermentation. Cold weather can start the fermentation function of the bread machine.
8.
While we are waiting for fermentation, we can make coconut filling. First cut into small pieces of softened butter, add fine sugar and mix well until mashed.
9.
Add egg liquid several times in small amounts, and wait for each addition of egg liquid to mix well before adding the next egg liquid to avoid separation of egg oil.
10.
Finally, add the coconut filling and mix well.
11.
The dough can be made 2-2.5 times as big as the original dough.
12.
Take out the dough and press to exhaust, you can also start the bread machine and dough function. I used a rolling pin to roll it directly. After exhausting, cover the dough with plastic wrap and let it stand for 15 minutes.
13.
Roll out the proofed dough into a rectangle.
14.
Spread the coconut paste evenly on the left two-thirds of the rectangle.
15.
Fold up one-third of the blank dough on the right. (I thought I took this picture in the wrong direction later, so you can make up for it)
16.
Fold up the other side as well. Form a narrow rectangle.
17.
Turn the dough piece across.
18.
Roll it out a bit.
19.
Fold the left third to the middle again, and fold the right third again. (It's a 30% discount again)
20.
Slowly press out the air in the dough with your hands, and pinch the seal tightly. Roll it out gently. Roll it out into a rectangle about 27cm long and 15cm wide.
21.
Cut into three evenly with a cutter, being careful not to cut the top.
22.
Turn into a twisted braid shape and pinch it tightly underneath.
23.
Put the shaped bread dough into the toast box. Cover with plastic wrap, put it in the oven, and put a bowl of hot water in the oven to start the fermentation function.
24.
Ferment until the toast box is 80% full. Brush the egg liquid evenly on the surface of the bread.
25.
Put it in the middle and lower level of the preheated oven, 180 degrees, 40 minutes, the surface is satisfied with the tin foil (I went to do other things when I baked this bread, I forgot to bake the bread, it was a bit late to cover the tin foil, so the surface The color is a bit too dark)
Tips:
1. Reserve about 10 grams of milk when making the dough, and decide whether to continue adding it according to the humidity of the dough. 2. In fact, kneading dough does not necessarily have to pursue glove film, as long as it is kneaded to the complete stage. If you stretch the dough to form a film, but it will crack, just look at the cracks if they are smooth. I tried the same recipe without kneading the glove film, but the bread was still soft and the brushing was obvious. 3. In fact, the success of bread mainly depends on whether the fermentation is in place. 4. Fermentation time is also different. It is related to weather factors. Fermentation is fast in hot weather, and fermentation is slow in cold weather. It mainly depends on the degree of dough fermentation. 5. Because my oven has a low heat and a high heat, I adjusted the lower heat 160 and the upper heat 200. You must set the baking time according to the temperature of your home oven. 6. If you don’t understand or I have something wrong, you can comment directly under the recipe. I will communicate with you after I receive it.
