Flower Coconut Bread
by Li Zhener
Favorite
Difficulty
Easy
Time
15m
Serving
4
A must-learn dessert with coconut paste.
1. Put together 15 grams of butter, 15 grams of white sugar, dry yeast, 1 egg, water and other ingredients, knead it into a dough, ferment at room temperature to double its size, poke it with your finger, and use a knife to Divide the dough into four equal parts and let it rise at room temperature for about 5 minutes
2. While proofing the dough, mix the remaining room temperature softened butter and coconut paste evenly, and divide them into four small balls. After proofing the dough, roll it flat, wrap the coconut filling, seal it down, and roll it into a pie shape. can
3. Use scissors to evenly cut 12 cuts around the dough, stand the "petals" in the same direction, as shown in the picture; put a basin of boiling water in the oven, put the dough in the oven for about half an hour, and make the final Ferment until the dough becomes twice as large and very fluffy and moist. During this period, please do not open and close the oven door frequently to prevent moisture and temperature loss; finally squeeze a drop of jam in the center of the flower and brush with a layer of egg liquid.
4. Preheat the oven to 180 degrees and bake for about 15 minutes. The time will increase or decrease according to the size and power of the oven.
Tips:1. I have used too much egg wash, and the color is a bit dark. Take this as a warning;
2. The coconut stuffing can also be replaced with other stuffings, such as mashed dates and cinnamon.
