Crispy Coconut Bread
1.
To make crispy coconut bread, you must first make coconut filling, then make crispy grains, and finally make bread.
1. Coconut Stuffing:
Cut a piece of 50 grams of butter
2.
Heat in the microwave to soften, pour in powdered sugar
3.
Stir well
4.
Beat the butter, add the egg liquid several times, and mix well
5.
Add the minced coconut and mix well
6.
Add milk
7.
Stir well and cover with plastic wrap for later use
8.
2. Fragrant crispy grains:
Cut 25 grams of butter in a bowl
9.
After the butter is softened in the microwave, add the powdered sugar and mix well
10.
After the flour is sifted and mixed, use a fork to form granules for later use
11.
3. Bread:
Put water, eggs, and flour into the bread bucket in turn, then put white sugar in one corner, salt in one corner, and yeast in the middle, start the dough dough program, knead the dough for 15 minutes, press the stop button to stop
12.
Add 50 grams of butter, then re-select the dough program, the machine will automatically knead the dough for 20 minutes and then start to ferment (adding the upper 15 minutes, the dough will be kneaded for a total of 35 minutes)
13.
The machine fermented for 70 minutes and then finished, the volume of fermentation was more than 2 times larger. Dip your fingers with flour and gently press the surface of the dough. The finger marks will not recover immediately, nor will the air leak and collapse. The fermentation is complete.
14.
Take out the dough, vent it and round it
15.
Divide the dough into 12 equal parts
16.
Roll into a round cake, put coconut filling in the center
17.
Close the mouth and roll it into a circle
18.
Roll out a long pie
19.
Fold the two ends of the fold line in the middle, cut out 4 knives with a scraper
20.
Flatten after reopening
21.
Take the two ends and stretch them, then twist them a few times like twisting
22.
One under the other
23.
Wrap the other end to the bottom and insert it into the center of the bottom
24.
6 into the golden non-stick baking tray, and the other 6 into the black baking tray lined with greased paper
25.
Put two baking trays in the oven for secondary fermentation, put a bowl of hot water on the bottom layer, keep a certain humidity, and ferment for 40 minutes
26.
When fermented to about twice as large, the fermentation is just right
27.
Brush the surface with egg wash
28.
Sprinkle with crispy grains
29.
Put the golden baking pan into the oven, middle level, up and down, oven 170 degrees, bake for 20 minutes; cover the black baking pan with plastic wrap and continue to ferment.
30.
After the bread in the golden baking tray is baked, use the same method to bake the bread in the black baking tray
Tips:
1. I use two baking pans. If the number of people is small, there is no need to make so many at a time. All kinds of ingredients are halved, and just six.
2. The crispy grains I made are a little bigger, but smaller ones may be better.
3. The baking temperature and time are adjusted according to the performance of the own oven.
4. After baking to the right color, it can be covered with tin foil.
5. If you find it troublesome, you can skip the crispy grains, but you can't call it crispy coconut bread, you can only call it coconut bread.
