#四session Baking Contest and is Love to Eat Festival# Coconut and Flower Bread
1.
Put the raw materials except butter into the food processor, knead the dough for a few minutes and then add butter softened at room temperature for a while to knead again, knead until the expansion stage.
2.
Then take it out and put it in a pot for fermentation.
3.
Make coconut fillings during the dough fermentation, put the softened butter and sugar in a large bowl, first use a manual whisk to beat evenly, then add the egg mixture in three times and beat evenly.
4.
Add coconut paste and mix well.
5.
Divide into 10 portions, knead round by hand, cover with plastic wrap and set aside.
6.
Knead the fermented dough repeatedly to remove air bubbles, then divide it into 10 equal parts, and knead the dough and let it rest for a while (about 10 minutes).
7.
Take a small dough and roll it into a pie shape, and put in a coconut filling.
8.
Wrap it tightly, and roll it into a pie. Take a round container of suitable size (the piping nozzle I use), press it in the middle, and then use a knife to make a few strokes evenly and divide it into 10 equal parts.
9.
Twist each petal in one direction to arrange the flower shape.
10.
Dip some egg mixture in the middle of the flowers, sprinkle a little black sesame seeds to make the flower core.
11.
Move to the baking tray for secondary fermentation.
12.
After the second serving is finished, brush the egg liquid on the surface, preheat the oven to 180 degrees, bake the middle layer for 15 minutes, and cover with tin foil after the color is satisfied.
13.
Take it out and let it warm and put it in a fresh-keeping bag.
14.
Finished picture
15.
Finished picture
Tips:
1. This recipe is a bread recipe I often use. You can adjust it according to the bread recipe you usually use.
2. The baking temperature is adjusted according to your own oven.
