Raisin Coconut Bread
1.
Prepare the required materials
2.
And the dough: Pour the eggs, sugar, salt and yogurt in the bread material into the bucket of the cook machine
3.
Put on the high powder and yeast powder, set up the cook machine to prepare the noodles
4.
It’s been five minutes.
5.
At this time, you can add softened butter and continue to work for ten minutes until the dough expands.
6.
Take it out and ferment to double the size (I put it in the refrigerator at night and fermented it)
7.
Take it out when you use it in the morning, the exhaust is rounded and relaxed in small portions
8.
Roll out the dough and put on the coconut filling
9.
Roll up and close into a strip
10.
Knead the three doughs together and start braiding
11.
After making up, put them into the oven, cover both of them and continue to proof for 40 minutes
12.
After the second time, brush the egg mixture, sprinkle some coconut paste on it, and bake it in a 180-degree oven for 20 minutes.
13.
For coconut filling, pour milk, butter and sugar into a milk pan and boil until the butter and sugar melt
14.
Pour in the ground coconut and stir evenly for 5 minutes, let the ground coconut absorb the milk butter juice
15.
Beat the eggs, pour them into the coconut paste and stir well
16.
Then cut the soaked raisins into small pieces and add
17.
Just mix evenly, put it in the refrigerator and keep it for later use
Tips:
When kneading the dough with the chef machine, select the first gear. At this time, the mixing materials will form a dough. The speed should not be too fast. After the dough is formed, select the high speed.
Don't pack too much coconut stuffing, because it is not easy to bake when wrapped in the dough.
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