Medium Coconut Honey Bean Bread

Name: Medium Coconut Honey Bean Bread
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 224g High-gluten flour (medium kind); 150g Milk (medium species); 3g Yeast (middle species); 56g High-gluten flour (main dough); 30g Sugar (main dough); 3g Salt (main dough); 20g Butter (main dough); 36g Whole egg liquid (main dough); 1g Yeast (main dough); Some Coconut (brushed surface); A small amount Egg liquid (brushing the surface)

by One-Man Show 71

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The Chinese-style bread is really soft, and the method is not complicated, so it is especially suitable for novices.
The middle seed method is to divide the raw materials of the bread into two parts, one part is the middle type dough, and the other part is the main dough. Firstly mix and knead the middle-species dough materials into dough, refrigerate for more than 16 hours for the first fermentation (slow fermentation can better release the flavor of the flour fermentation), after the fermentation is completed, mix with the main dough materials to knead out the fascia and shape it. After that, it is fermented twice, and finally grilled. The bread made in this way is called Chinese-style bread.

Medium Coconut Honey Bean Bread

1. Mix the Chinese ingredients together and put them in the container

2. Knead into a dough, cover with plastic wrap and store in the refrigerator for more than 16 hours

3. Tear the medium-grown dough that has been refrigerated for 17 hours into small pieces, put them into the bread bucket together with the main dough (except butter), and start the dough mixing process

4. After kneading into a smooth dough, add softened butter and continue kneading

5. Knead the dough until you can pull out a large piece of film

6. Take the dough out and round it, put it in another container, cover with plastic wrap and ferment at room temperature to double its size

7. Insert the fingers into the fermented dough, and the fermentation will be successful if the hole does not shrink.

8. Knead the dough gently to exhaust, divide it into 12 equal parts, cover with plastic wrap and relax for 15 minutes

9. Take one of the dough and roll it into a round pie, wrap it in honey beans, and close the mouth to a full circle

10. Make the rest of the dough in turn, put it in the oven for the second fermentation to double its size

11. Brush the surface of the second-fermented dough with egg liquid and sprinkle with an appropriate amount of minced coconut

12. Put it into the middle layer of the preheated oven, and bake at 180 degrees for 18-25 minutes, and cover with tin foil in the middle (mine took out after baking for 18 minutes)

Tips:
You don't need to knead out the tendons to make medium type dough, just roughly knead it into dough. Note that when adding yeast, it is best to use warm water to dissolve the yeast in advance, because the dry yeast is directly put into the dough, and it may not be well integrated with the dough if it is not fully kneaded, so the yeast must be in advance. Dissolved in water.

The refrigerated medium-species dough must reach more than 16 hours. After taking it out, there is no need to return to the temperature, just tear it into small pieces and mix with the main dough material.