Coconut Sunflower Loaf
1.
Ingredients preparation
2.
Put the main ingredients into the bread bucket in the order of liquid first, solid then flour, and press the dough button
3.
Then press the fermentation of the bread machine until it is twice as large as the original volume of the fermentation
4.
Knead the fermented dough until it is exhausted, cut into 10 equal parts, knead separately, place in the bread machine, and ferment for another 15 minutes
5.
Put all the ingredients for the coconut filling in the pot
6.
Knead it with your hands to form a uniform coconut filling
7.
Roll the proofed dough into round cakes with a thickness of 3-4 mm
8.
Put the round pie on the baking tray and spread 1/4 amount of coconut filling
9.
You need a layer of coconut filling and a layer of crust. Use a knife to draw even eight equal parts
10.
Cut each portion again and divide into 16 equal portions
11.
No two are rotated 360 degrees relative to each other, and they are pinched together on their heads.
12.
Extract and place in a baking tray. Proof for 30 minutes
13.
Brush the surface with egg yolk liquid and sprinkle with white and black sesame seeds in the middle
14.
Put the baking pan into the preheated oven, heat up and down at 160 degrees, for 25-30 minutes, the surface will be golden brown. (According to your own oven situation)
15.
Take it out immediately and let it cool on the grill
Tips:
This is the amount of two breads. If you only want to make one, just adjust it. Adding cornstarch to the dough will make the bread softer.
A baking tray is used under the bread, which is easy to form into the oven.
