Flower Coconut Bread
1.
1. Put all the dough ingredients except butter into the bread machine in the order of liquid first and then solid (be careful not to contact the yeast directly with the salt) and knead to the expansion stage
2.
2. Add butter and knead until fully expanded
3.
3. Perform the first fermentation
4.
4. During the fermentation period, we will make the coconut fillings, and mix all the ingredients of the coconut fillings evenly
5.
5. Divide the coconut filling into 6 equal parts
6.
6. The fermented dough is 2-2.5 times as big as the original, and it does not shrink or collapse.
7.
7. Take out the exhausted dough and divide it into 6 equal parts, cover with plastic wrap and let stand for 10 minutes
8.
8. Take a piece of dough and roll it round and wrap it with coconut filling
9.
9. Tighten the mouth, be sure to close the mouth
10.
10. Close up
11.
11. Use a cutter to cut into the flowers as shown in the picture
12.
12. For the second fermentation, put a bowl of hot water in the oven to maintain humidity
13.
13. Take out the fermented dough, brush a layer of milk, and sprinkle black sesame seeds in the middle of the flowers
14.
14. Oven at 170 degrees for 20 minutes (I use a Changdi oven here, the upper tube is high, I put it in the middle and lower floors) and let it cool.
Tips:
Yeast must be high-sugar-tolerant, otherwise ordinary yeast will fail when encountering a large amount of sugar and wine, and the bread will not rise.
