Light Cream Coconut Bread
by Redmi Lok
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Add 50 grams of whipped cream to 30 grams of coconut paste, mix well and put in the refrigerator
2. Mix the yeast in warm water and let stand for 5 minutes
3. Put the ingredients of the main dough into liquid first and then solid. Pour the yeast water on top of the high-gluten flour. Use chopsticks to mix until there is no dry powder. The bread maker will start the kneading function for 40 minutes.
4. Put the bread bucket in the oven and put a bowl of hot water next to it,
5. Ferment to double size, vent, let stand for 15 minutes
6. Sub-blanket
7. Wrap Creamy Coconut Filling
8. Roll up
9. Cut two knives and roll tightly into small flower rolls
10. Put it in the oiled mold
11. Put it in the oven to ferment at humid temperature (put hot water in the oven)
12. Ferment to double the size, preheat the oven at 180 degrees, brush the bread dough with egg liquid
13. Bake at 180 degrees for 20 minutes
14. Can be brushed, super soft bread.
