Medium Rose Coconut Bread
1.
Medium species: 60 grams of milk, 2 grams of salt, 3 grams of high-flour 140 grams of yeast; put them in the bread bucket in order, and perform a program to knead the dough
2.
After that, cover with plastic wrap and put it in the refrigerator for more than 20 hours
3.
After taking it out into a honeycomb shape
4.
Main dough: 50 grams of milk, 40 grams of egg, 40 grams of sugar, 140 grams of high powder, 2 grams of yeast; put the dough into the bread bucket according to the order of the main dough, and finally tear the medium dough into small pieces [Step 3] , Put it in the bread bucket, perform 1 program kneading (13 minutes)
5.
After that, put in 40 grams of butter and knead the dough in 2 procedures (26 minutes)
6.
After that, ferment for 40 minutes [now entering winter, if there is no heating in the room, it is best to extend the fermentation time]
7.
Prepare the fillings during fermentation: put all the fillings together
8.
Knead fully with your hands to form a granular shape, set aside
9.
After 40 minutes of the first fermentation, take out the exhaust gas and divide it into 6 evenly
10.
Divide each portion into 3 small portions, roll them into dumpling skins, and place them as shown in the picture
11.
Put the coconut filling
12.
After rolling up from one end, cut in the middle
13.
Put in the mold
14.
After everything is done, spray with water or butter
15.
Put it in the second level of the oven, and ferment for the second time at 38 degrees for 1 hour
16.
After that, put it in the second level of the oven and bake it at 100 degrees for 15 minutes.
Tips:
Warm tips for silk scarves: 1. The second fermentation of medium-grown bread will not be too big, but the bread is very soft. 2. Each oven has different models, so observe more when baking.
