Crispy and Delicious Coconut Bread [coconut]

Name: Crispy and Delicious Coconut Bread [coconut]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g High-gluten flour; 56g Low-gluten flour; 20g milk powder; 42g Caster sugar; 1/2 teaspoon salt; 4g yeast; 30g egg; 85g water; 84g Soup; 22g Unsalted butter; 30g Powdered sugar; 30g Whole egg; 80g Coconut; 20g milk; a little Chopped almonds

by coffee. Mocha

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Coconut, a foreign-sounding name, is actually the coconut bread that many people have made. It is the transliteration of coconut. There are many recipes for coconut bread, and the shapes are also varied. In fact, they are much the same, the common feature is that they are full of rich and charming coconut fragrance~~ I believe that there are definitely not the few people who are obsessed with this deliciousness like me, right? ! Let's make an appointment if you like. . . "

Crispy and Delicious Coconut Bread [coconut]

1. Make coconut filling: butter and powdered sugar until it is fluffy and white

Crispy and Delicious Coconut Bread [coconut] recipe

2. Add eggs, milk powder, milk, and coconut in sequence, mix well and refrigerate for half an hour for later use

3. Making soup: The soup is made by boiling flour and water in a ratio of 1:5. 84g soup type = 14 g high powder + 70g water. Because the amount of soup is small this time, it is easy to paste directly on the fire, so you can use the water-proof method to cook until the batter becomes transparent.

4. Dough making: Put the ingredients except butter into the bread machine one by one, and start the kneading program for 20 minutes

5. Add the butter and continue to choose the kneading process for 20 minutes

6. After the dough is kneaded, the dough is put in the bucket of the bread machine for basic fermentation

7. When the dough is fermented to 2.5 times larger, the basic fermentation is over

8. Take out the fermented dough and vent, and divide them into 8 small doughs, and also divide the coconut stuffing into 8

9. After the dough sits for 15 minutes, roll it out into a rectangular shape and thin it out on one side

10. Spread the coconut filling evenly

11. Roll up from one side, close the mouth and squeeze, both ends need to be squeezed

12. Cut in half from the middle, try to cut evenly, ~ one end needs to be cut, the other is not used

13. Cut the side up, try to expose the coconut paste filling, twist the two pieces together, and pinch the tail tightly

14. Into the mold

15. Place in a warm and humid place for secondary fermentation. The second fermentation is over; the surface is brushed with egg liquid, sprinkled with a little chopped almonds for decoration

16. Preheat the oven at 180 degrees for 10 minutes, put the bread in the middle and lower layers, and bake for about 20-30 minutes (depending on the adjustment time of the own oven)

17. Preheat the oven at 180 degrees for 10 minutes, put the bread in the middle and lower layers, and bake for about 20-30 minutes (depending on the adjustment time of the own oven)

18. Finished product

19. If you don’t have a submarine mold, you can make this love shape or twist it into a twist shape and put it directly on the baking tray. The same is true.