Raisin Coconut Soaked Bread
1.
All the bread ingredients except butter are put into the bread machine (in the order of liquid first, flour kind), dig a hole in the middle of the flour, pour the yeast powder into it, and start the kneading process.
2.
Knead for about 10 minutes, add butter after the dough is formed, continue to knead to the fully extended stage, and the dough will last about 40 minutes.
3.
Start the fermentation function, and the dough will be doubled in size. Dip your fingers with flour and poke holes without collapsing or rebounding.
4.
Take the dough out and vent it, divide it into six equal parts, round the small dough pieces one by one, and put them into the paper tray.
5.
Put it into the oven for secondary fermentation, and put a bowl of hot water under the oven to maintain humidity. If the weather is hot, it can be fermented directly at room temperature.
6.
When the second round of the dough is almost over, make the next bubble. Heat the butter and milk over a low heat to remove from the heat, stir with a spatula until the butter is melted and completely blended with the milk.
7.
Add raisins and minced coconut.
8.
Stir evenly with a spatula.
9.
The dough can be taken out of the oven when it has doubled in size.
10.
Use scissors to cut a cross in the dough.
11.
Cut the cross openings one by one.
12.
Spoon the prepared foam onto the bread.
13.
Put it into the middle layer of the preheated oven, and bake at 180 degrees for about 18 minutes. Just see that the surface of the bread is slightly colored.
14.
In this way, the raisin-coconut soaked bread is finished.
15.
The surface is crispy, the sides and bottom are similar to the creamy solid of cheese, and the taste is particularly good.
16.
I ate one as soon as it was out of the oven, which was very satisfying.
Tips:
Raisins can be replaced with cranberry or honey red beans. If the foam is thicker, you can also add some milk. The material of the foam can be adjusted at will, and it can be used freely without limitation.
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