Milky Coconut Bread
by Qianhui Baking
Favorite
Difficulty
Normal
Time
2h
Serving
2
Very delicious sweet bread! "
1. 40 grams of softened butter and 40 grams of powdered sugar are mixed evenly with a rubber spatula or a manual whisk (to prevent the powdered sugar from splashing), and then fluffy to feather-like with an electric whisk.
2. Add 35 grams of room temperature whole egg liquid in batches and beat evenly.
3. Add 50 grams of minced coconut and mix well with a rubber spatula.
4. Add 15 grams of milk, mix well and set aside.
5. Add all the ingredients except the butter into the mixing tank of the cook machine. After mixing at level 1 to form a dough, change to levels 2 to 3 to form a smooth dough, then add butter and continue mixing. You can pull out a thinner film.
6. The dough is slightly arranged, covered with plastic wrap, and the base is fermented to twice its size.
7. Take out the fermented dough, vent the air, and relax for 15 minutes.
8. Roll out the loosened dough into a rectangular shape, and spread two-thirds of the dough evenly with coconut filling.
9. Fold the unfilled one-third of the dough to the middle.
10. Then fold the part with coconut paste filling on top, and slowly roll the dough into a rectangular shape along the unopened direction.
11. Use a sharp knife to cut into roughly even thin strips.
12. Hold the two ends of the dough and twist it a few times in opposite directions and place it on the baking tray. Press a little harder to prevent it from loosening during fermentation. All are done in sequence, and the final fermentation is carried out; after the fermentation is completed, the surface is brushed with egg liquid.
13. Preheat the oven, heat up to 170°C/lower to 160°C, middle layer, and bake for 15 minutes.
