Lower Fat, Simpler Coconut Filling-coconut Bread
1.
Put the eggs and milk in the bread bucket.
2.
Put the flour in, put salt and sugar on the opposite corners, dig a small hole in the middle to put the yeast, set the kneading program for 20 minutes.
3.
Knead the dough until a large piece of film can be pulled out, put in the butter, and then use the dough for 20 minutes.
4.
Select the fermentation function for the mixed dough. The dough will grow to twice its size in 45 minutes. The dough will not collapse or rebound by pressing a small hole, and the fermentation will be completed.
5.
Exhaust the dough, cut into small portions, knead and let stand for ten minutes.
6.
Prepare the coconut filling and melt the butter.
7.
Add the coconut, sugar and egg yolk.
8.
Stir well with a spoon.
9.
Take a piece of dough and press it flat, roll it out with a rolling pin, and put in the coconut filling.
10.
Wrap it tightly like a steamed bun, and use a rolling pin to roll it into a tongue-like shape. Use a knife to make a few cuts to cut through.
11.
Twist like a twine.
12.
Pinch both ends tightly, be sure to pinch tightly to prevent the bread from falling apart during the baking process.
13.
When fermenting at room temperature to double the size again, brush the egg liquid on the top, put it in the middle of the oven, and bake at 170°C for 15 minutes.
14.
When the time is up, it's out of the oven, the coconut bread is scented, and when you break it, the organization is very soft.
15.
A breakfast with a glass of milk, or a drink at tea in the afternoon, are very good.
Tips:
1. After baking the complexion and let it cool, tie it with a fresh-keeping bag, it will be softer.
2. Zhongyu bread wheat flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. Bread flour with strong wheat flavor and wheat flavor. The protein quality is good, the gluten content is higher, the bread products are plump, the structure is fine and the water absorption is high.
