Lottelife Recipe: Reproduce The Classics, Coconut Shredded Sweet Butter Bread, Sweet and Super Soft Brushed, Easy to Make at Home~
1.
Mix all the ingredients in the bread part except butter with a chef machine at slow speed (1st gear), then knead it quickly (4th gear) until it expands. The whole process is about 12 minutes.
2.
Add 40 grams of butter, mix well with a cook machine at slow speed (1st gear) to let the dough absorb the butter, and then knead it quickly (4th gear) until it is fully expanded. The glove film can be pulled out for about 10 minutes.
3.
Take the dough out of the cooker, knead it into a smooth dough, put it in a clean container, seal and ferment for about 30 minutes, and ferment to 2 to 3 times the size. You can poke a hole with your fingers and the dough will not shrink, which means that the first fermentation of the dough is successful.
4.
After the bubbles are discharged, divide into 12 portions, each about 75 grams, roll it into an oval with a rolling pin, then round it, and relax (proof) for about 20 minutes.
5.
Place the loose (proofed) dough with the bottom facing up and roll it into an oval shape with a rolling pin.
6.
Roll it up and place it in a baking tray with the joint facing down for secondary fermentation to double its size.
7.
You can press the fermented dough with your fingers, and a slight rebound means that the second fermentation is successful. Brush the surface of the dough with a thin layer of whole egg liquid.
8.
Put it in an oven that has been preheated to 180 degrees, and bake for 18 minutes (please adjust the specific temperature according to the temper of your own oven, for reference only. For example, in my oven, the air stove mode will be about 20 degrees higher than normal. So I bake it at 155 degrees for 15 minutes), pay attention to the coloring of the bread halfway, if you don't want to be too dark, you can add a piece of tin foil halfway. After baking, lightly shake to exhaust the hot air inside the bag, and brush a thin layer of butter on the surface of the bread to make the bread shiny and soft, and sprinkle with a layer of coconut to increase the flavor.
9.
After cooling slightly, the bread can be cut or torn apart, and the texture is fine and fine, and the drawing effect means success. The cooled bread should be sealed and stored.
10.
Now let’s make the sweet cream part: prepare all the ingredients.
11.
Add the refrigerated egg whites to the white sugar and beat until stiff foaming.
12.
While whisking the egg whites, heat the water and white sugar in the boiled sugar part to 120 degrees in a non-stick milk pan (measured with a thermometer or a temperature gun). If not, you can observe that it is boiled until a lot of small bubbles appear. The status can be.
13.
Quickly pour the boiled sugar part into the freshly beaten egg whites, and use a whisk to beat them evenly and smoothly at high speed while pouring.
14.
After cooling slightly, pour in the softened butter and continue to beat with a whisk at high speed until it is smooth. At the beginning, there will be a state of oil and water separation. Don’t worry about it, continue to beat at high speed, and there will be lines soon. Smooth state.
15.
Pack the whipped sweet cream in a squeeze bag (use a eight-tooth star mouth)
16.
Cut the bread 2/3 of the depth from the middle and squeeze the sweet cream one by one. If there is leftover sweet cream frosting, you can put it in the refrigerator and beat it with a whisk before use to restore its smooth state.
17.
This sweet butter bread can be preserved at room temperature in an airtight condition. It does not need to be refrigerated. It is still very soft and silky to eat the next day~ It is recommended to eat it as soon as possible within 3 days.
Tips:
1. About flour: Different brands of flour have different water absorption. The high-gluten flours I have used for this bread are Golden Elephant and Red Peony, which have roughly the same water absorption. For reference.
2. Regarding granulated sugar: I used 2 granulated sugar for the bread part of this bread, referring to No. 2 granulated sugar, which has a little more caramel flavor than white granulated sugar. If you don't have 2 sand at home, you can use white sugar.
No. 2 granulated sugar is the sugar produced after the first crystallization of sucrose. It has caramel color (slightly brown) and flavor. No. 2 granulated sugar is finer than ordinary granulated sugar and is more suitable for making pastry cakes. It is easier to dissolve when mixed with batter. , And can absorb more oil, good emulsification, can produce more uniform stoma and better volume. Brix: 99.6% or more.
3. About yeast: I use fresh yeast for this bread, and the amount of fresh yeast is about 2.5 times that of general dry yeast. If there is no fresh yeast at home, dry yeast is also possible.
Fresh yeast is a kind of yeast that has not been dried and granulated. Compared with dry yeast, fresh yeast has the characteristics of more living cells, fast fermentation speed, and sufficient fermentation flavor.
4. About kneading: When kneading, the dough should not be too wet. When kneading with a chef's machine, use a non-sticky bottom as the standard. If the dough sticks to the bottom, add a small amount of high-gluten flour.
5. Regarding egg whites: Although egg whites are easy to whip at room temperature, they have poor stability. Therefore, they must be refrigerated first. The lower the egg white temperature, the more meticulous and solid bubbles can be produced, and the stability and durability after whisking is better.
6. Regarding butter: ①When making sweet cream frosting, the final butter should be softened at room temperature in advance. (Pay special attention to the degree of softening of the butter. The butter is softened so that fingerprints can be easily pressed with your fingers. Take care to avoid excessive softening. The best way to soften it is to take it out from the refrigerator 1 to 2 hours in advance, cut into small pieces, and soften naturally at room temperature in winter. It needs to be placed in a warm place). ②After adding butter, if oil-water separation occurs in winter, it can continue to be sent to a smooth state through warm water.
7. Regarding storage: This butter bread does not need to be stored in the refrigerator. It only needs to be sealed and stored at room temperature. It is recommended to eat it within 3 days.
