1. Put all the ingredients in the dough except the butter into the bucket of the bread machine. Put the sugar, salt, milk, and eggs first, then add the high-gluten flour, and finally put the yeast on the flour. Hand kneading can be put in the kneading bowl, the order of placing the ingredients is the same
2. Start the bread machine kneading program, if you knead by hand, you can knead the dough smoothly in the container
3. Knead the dough smoothly in the bread machine for about 20 minutes, add the butter in the dough formula, and continue to knead for about 10 minutes (about 10 minutes in a general bread machine), and knead the butter completely in the dough by hand.
4. The bread machine and the good dough are shaped at the bottom of the bread machine and covered with the lid of the bread machine for fermentation. You can knead the dough in the kneading basin and cover with plastic wrap for fermentation.
5. The fermented dough is 2-2.5 times larger than the original one. It doesn't shrink or stick when you poke your fingers, and it doesn't have obvious sourness. (The fermentation time is controlled by the indoor temperature)
6. The dough can be made into coconut filling during the fermentation time. Put the softened butter and fine sugar in the egg beater.
7. Use a whisk to beat the butter until it becomes whitish and expands in volume.
8. Add eggs
9. Whisk with a whisk until the butter is completely absorbed by the eggs
10. Add milk to the butter and mix well
11. Add the coconut paste and mix well with a spatula, let the coconut paste fully absorb the butter and milk
12. The fermented dough is placed on the dough table, and the air inside the dough is fully squeezed out with the palm or fist.
13. Put the aired dough into a smooth round dough, cover with plastic wrap and relax for 10 minutes
14. The loose dough is divided into small doughs of about 30g and reunited.
15. Take a small dough and squeeze it by hand, and put an appropriate size ball of coconut filling in the middle.
16. Use the method of buns to wrap the fillings and seal the mouth.
17. Flatten by hand with the seal facing down
18. Use a rolling pin to roll out an oval dough sheet
19. Use the knife to squeeze the knife without breaking up and down
20. Hold the two ends with the knife and twist the two hands in opposite directions to make a twist
21. Follow the inertia of the twisting to enclose the long twists into a ring, and then pinch the two ends together. Be sure to pinch tightly to avoid spreading out during the fermentation or roasting process.
22. The finished flower-shaped bread dough is placed in a baking tray at a distance.
23. Fermented to twice the size of the original bread embryo, take out the baking tray and brush on the surface of the bread embryo and lightly brush with the whole egg liquid
24. Bake in the oven with 175 degrees hot air for about 12 minutes
25. The surface is golden and the coconut bread is ready to be baked
Tips:1. When kneading the dough, you must follow the principle of liquid salt, sugar at the bottom, flour in the middle and yeast at the top, to ensure that the yeast exerts the best effect.
2. The dough does not need glove film, knead until it expands, stretch the dough with smooth edges and then add butter to continue kneading.
3. Pay attention to the size of the two fermentations. Putting a bowl of hot water in the oven can effectively help the dough to ferment well.
4. Adjust the baking time and temperature according to the actual situation of your own oven. If the surface color is too fast, you can cover it with tin foil halfway.
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