Coconut Taro Bread

Name: Coconut Taro Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g High-gluten flour; 48g water; 9g Whole egg; 15g Sugar; 3g milk powder; 0.5g salt; 2g Dry yeast; 9g butter; 80g Taro filling; 5g Coconut

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The remaining bit of taro filling can also be used to make taro bread. Does the taro with coconut paste taste better?
The quantity is too small, so I decided to abandon the machine and return to the manual age. For a long time, Mu had hand kneading the noodles, and the situation was frequent, and the film was still pulled out within half an hour. Compared with the fixed time of the bread machine, it saves a lot of time.
There is no difficulty in cutting small patterns on the circumference. Small bread, don't need to bake too long. Really careless, I just filled in a few lines, and turned my head, the color of the bread became darker. Fortunately, it is not too deep.
Buttery fragrant taro filling, light coconut fragrant. . . . "

Coconut Taro Bread

1. Dough: 85 grams of high-gluten flour, 48 grams of water, 9 grams of whole eggs, 15 grams of sugar, 3 grams of milk powder, 0.5 grams of salt, 2 grams of dry yeast, 9 grams of butter Filling: 80 grams of taro filling, 5 grams of coconut paste

2. Pour the dough ingredients except butter into a bowl and stir to form a uniform dough.

3. Add butter and continue to knead.

4. The dough can pull out the film.

5. Put it in a large bowl for basic fermentation.

6. The dough has grown to double.

7. Exhaust, divide into three equal parts, round, relax for 15 minutes,

8. Pour the minced coconut and taro filling into a bowl.

9. well mixed,

10. Divide into three equal parts.

11. Take a piece of dough, press it flat, and put in the filling.

12. Wrap up, close down, and press flat.

13. Put it in a baking tray, cut out 6 knife edges, and carry out the final fermentation.

14. The dough has grown to double.

15. Brush the surface with egg wash, sprinkle with coconut paste,

16. Put it in the oven, on the middle level, heat up and down at 160-180 degrees, and bake for about 15 minutes.

17. The surface is golden and baked.

Tips:
The fermentation time depends on the temperature.
The ratio of coconut paste and taro filling can be adjusted according to your preference.
The baking time and firepower need to be adjusted according to the actual situation.