Medium Type Coconut Bean Paste Bread

Name: Medium Type Coconut Bean Paste Bread
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 15g White sugar; 100g milk; 2g yeast; 80g (Main dough) High-gluten flour; 2g salt; 20g Vegetable oil; 180g Red bean paste; a little Shredded coconut

by Michelle jzhzlljyf123

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It’s been a long time since I made Chinese kind of bread. Sometimes I found it troublesome and I just wanted to make bread. But the middle kind of bread had to be mixed 20 hours in advance. The next day there was nothing to do. The Chinese kind of method made the bread better. It's softer and more delicious, and it's consistently praised by my family.

Ingredients

Medium Type Coconut Bean Paste Bread

1. Put the ingredients in the main ingredients into the bread machine and start to knead the dough, put it in a bowl after kneading, cover with plastic wrap and put it in the refrigerator for 20 hours

Medium Type Coconut Bean Paste Bread recipe

2. Take out the dough in advance the next day and need to reheat for 2 hours. Tear into small pieces, put the ingredients in the auxiliary ingredients (except shredded coconut and bean paste) into the bread bucket to start the kneading process

3. Fermented to 2.5 times larger

4. After the fermentation is complete, take out the exhaust gas, divide into 9 equal parts, and relax for 15 minutes

5. Take a dough and flatten it, put it in the bean paste, and close it down

6. Put it in the baking dish, perform 2 rounds, ferment to double the size, brush with egg wash, sprinkle with coconut paste

7. Preheat the oven in advance, bake at 175 degrees for 18 minutes

8. It's soft and delicious

Tips:
The water absorption of flour is different, please decide according to the actual situation. The temperature of the oven is for reference only