Fragrant Coconut Raisin Bread

Name: Fragrant Coconut Raisin Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 30g milk powder; 100ml Coconut milk; 1 piece egg; 40ml milk; 50g raisin; 30g Caster sugar; 3g salt; 2.8 yeast

by The moment of staring

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Today, this toast is considered my unintentional work. It happened to be half a box of coconut milk when making coconut milk jelly. I thought it would be great to use rich coconut milk with nutritious and delicious raisins. Grapes contain minerals, fructose and a variety of vitamins. They also contain a variety of amino acids needed by the human body. The large amounts of fruit acids in grapes help digestion and can invigorate the spleen and stomach. After grapes are made into raisins, the sugar and iron content will be relatively high, which is a good nourishing product for women, children and people with frail anemia. Considering that coconut milk is more perfect with milk, so milk is added. As expected, the kneaded dough is very soft. When it is baked, the house has a sweet coconut fragrance. Hurry up and take pictures after it is out of the oven. I'm afraid I can't control it to get rid of it. Can’t wait, foodies will definitely appreciate it. After finishing the work, they will kill most of them by themselves, haha~~~

Ingredients

250g High-gluten Flour
30g Milk Powder
100ml Coconut Milk
1 piece Egg
40ml Milk
50g Raisin
30g Caster Sugar
3g Salt
2.8 Yeast

Fragrant Coconut Raisin Bread

1. After the oil method. Put the main ingredients (except butter) into the bucket of the bread machine in the order of liquid first and then solid, and put the yeast into the yeast box (it will be automatically put) into the bucket of the bread machine in turn;

2. Select the bread dough program for kneading, knead until smooth and expand, and add butter;

3. Continue to knead until it can pull out a large piece of film (full expansion stage), round it and put it in a warm place, and carry out a fermentation;

4. Fermented to 2 times the size, dip your fingers into the dough and pull it out. The hole does not shrink or collapse;

5. Take out, vent, and divide into 3 doughs, cover with plastic wrap, and relax for 15 minutes;

6. Take a piece of dough, flatten it with your hands, turn it over, roll out the long tongue, and thin the bottom.

7. Sprinkle the soaked raisins evenly, fold and sew the two sides toward the middle;

8. Roll up from top to bottom by taking advantage of the trend, pinch and stitch at the closing;

9. Gently put the shaped dough into the toast box;

10. Put it in the oven for two times, put a bowl of hot water at the bottom to increase the humidity;

11. The second serve is 2.5 times larger, coated with egg liquid on the surface, and sprinkled with raisins;

12. Preheat the oven, heat up to 200° and lower to 180° for about 30 minutes, turn the toast box in one direction in the middle and bake it, and cover with tin foil after coloring.

Tips:
1. The raisins are soaked in rum, they will taste more delicious; 2. Generally, the amount of water reserved about 10% depends on the actual situation of the dough.