Name: Flower Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g High-gluten flour (hot seed); 20g Boiling water (hot seed); 150g High-gluten flour (main dough); 30g Low-gluten flour (main dough); 50g Egg liquid (main dough); 50g Milk (main dough); 10g Milk powder (main dough); 25g Sugar (main dough); 1g Salt (main dough); 2g Yeast (dry) (main dough); 68g Coconut; 35g butter; 40g Powdered sugar; 20g milk powder; 40g Egg liquid

Flower Bread

by w Green water lotus pond y

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This flower bread uses the method of blanching, using coconut paste, butter, eggs, etc., to make the coconut filling. The bread is soft with a soft texture and full of milky coconut aroma. It is made into a flower shape and is very suitable for spring.
Hot seeds: 20 grams of high powder, 20 grams of boiling water.
Main dough: 50 grams of egg liquid, 80 grams of milk, 25 grams of caster sugar, 2 grams of yeast, 10 grams of milk powder, 150 grams of high powder, 30 grams of low powder, 20 grams of butter, 2 grams of salt.

Flower Bread

1. Scalding production: add 20 grams of boiled water to 20 grams of high powder and mix well. Let cool for later use.

2. The ingredients except butter in the main dough are mixed and kneaded to form a smooth dough.

3. Finally add the softened butter.

4. Rub out the glove film.

5. Cover with plastic wrap and ferment for 30 minutes at room temperature.

6. The butter is insulated and the water melts.

7. Add powdered sugar and milk powder and mix well.

8. Add egg liquid.

9. Add the minced coconut.

10. Stir evenly with a spatula, and refrigerate.

11. Take out the refrigerated coconut filling and divide it into 25 grams.

12. After proofing, divide the dough into 10 small doughs and round them, cover with plastic wrap and relax for 15 minutes.

13. Take the loose small dough and flatten it, and wrap it with coconut filling.

14. Tighten your mouth.

15. Slightly squeeze it with the mouth down.

16. Use a blade to cut out the petals (the knife only needs to cut until you see the coconut paste and you don’t need to cut it to the end)

17. Wrap them one by one and put them in a baking tray for two servings.

18. Sprinkle clean water on the spread bread and sprinkle a little coconut paste in the middle.

19. Put it in the preheated oven at 180 degrees, middle level, and bake for 20 minutes.

Tips:
Coconut filling can be made while the dough is fermented.
Pay attention to inspection when baking to the last 10 minutes, and cover with tin foil in time after coloring.
After the bread is dried to the hand temperature, it can be put into the fresh-keeping bag and sealed, so that the taste is softer and cotton.