1. Bread ingredients are ready
2. Except butter, all the ingredients are put into the bread bucket
3. When the dough is smooth, add softened butter and continue to knead the dough
4. Because half of the whole wheat bread flour is added, the basic fermentation can begin as long as the dough is moist and smooth.
5. When the dough is 2.5 times the original size, dip your fingers in the flour and poke holes on the top of the dough without shrinking or collapsing, and fermentation is successful.
6. Take out the dough, weigh it out and divide it into 8 equal parts, knead and relax for 10 minutes
7. When the dough is relaxed, you can prepare the coconut filling: After the butter is melted in water, mix it with coconut, sugar and milk evenly
8. Take a loose dough and roll it into an oval shape, spread coconut filling evenly on top
9. Roll up into a roll from bottom to top, pinch the interface tightly
10. Roll into a ball
11. The other doughs are processed in sequence and placed in 8-inch round cake molds covered with greased paper. The second fermentation is carried out in a warm and humid place.
12. When the dough is twice as big, the oven starts to preheat, 180 degrees
13. Put it in the middle layer of the preheated oven at 180 degrees, and fire up and down for 30 minutes. If the surface color is too dark, you can cover it with tin foil
14. Take off the film immediately after it is out of the oven, and store it in a bag after cooling.
15. Coconut scent accompanied by wheat scent, nutritious and delicious
Tips:1. Because there is a lot of whole wheat bread flour, the dough can be moisturized by kneading, and there is no need to knead out the glove film;
2. Because there is sugar in coconut, the white sugar in all breads is reduced accordingly;
3. If you want a shiny surface, you can brush some egg liquid;
4. If you don't want to spread grease paper, you can also apply a layer of butter to the inner wall of the mold in advance, which is good for demoulding.
