Pitaya Coconut Bread

Pitaya Coconut Bread

1. Material C. How to make coconut stuffing: Soften 30g butter, add 30 sugar, 35g whole egg liquid, and 40g coconut mix and put them in the refrigerator.

2. To make bread and red pitaya in summer, you need to refrigerate before squeezing the juice. Peel the dragon fruit, cut it quickly, and place it in a sieve. Use a spoon or rice spatula to squeeze out the juice (you can't use a juicer, the black seeds will be broken, and the juice will have small black spots). It is necessary to add 140g of red heart fire dragon juice to 5g of fresh lemon juice to prevent oxidation. Put all ingredients a into the noodle tank of the chef's machine, and stir at low speed, then at medium speed.

3. Add ingredient B butter, stir at low speed until combined, and then stir the dough at high speed until it is close to or complete.

4. The dough state is shown in the figure

5. After the fermented dough, dip your fingers in the flour and poke holes without shrinking or collapsing.

6. Divide the coconut stuffing into groups.

7. Press the dough to exhaust or use a rolling pin to roll out bubbles.

8. Divide equally into 9 doses and spheronize. Cover with plastic wrap to prevent drying, and let loose for a few minutes.

9. Roll out the dough and wrap it with coconut paste. The mouth must be tightly wrapped.

10. After all the packages are closed, the mouth is downward.

11. Divide the dough into eight equal portions.

12. Cut the cross knife first, and each knife is about 0.5cm away from the center. Cut the cross knife 1.5cm away from the center.

13. Opposite each other to form heart-shaped petals

14. After all, you can dip some white sesame seeds in the middle and spray some water on the surface to ferment.

15. Heat the oven up and down at 175 degrees, and bake the middle and lower layers for 15 minutes. Cover with aluminum foil after baking for ten minutes. The picture is not covered with aluminum foil and has a slightly burnt edge

16. Beautiful and delicious.

17. No retouching.