#四session Baking Contest and It's Love to Eat Festival# Coconut Bread with A Mouthful of Fragrant Mouth
1.
Pour the milk into the bread bucket, put a corner of the egg, salt and sugar, pour in the high-gluten flour and milk powder, dig a small hole on the high-gluten flour and put the yeast on it, start the dough mixing program, just mix the liquid and flour into a ball. , Let stand for half an hour, start the kneading program again, pour 10g of butter into the dough for 20 minutes and continue to knead the dough for 20 minutes
2.
Knead until it comes out of the film for the first fermentation
3.
Make coconut filling: Now melt the butter in a microwave oven, add coconut chicken meringue flour and stir well, then the fermented dough will gently bubble out by hand, roll out into a rectangle, and spread the coconut filling evenly
4.
Roll up from one end, press it or roll it with a rolling pin, everything will open in three
5.
Take one portion and cut off both sides (for aesthetics, you can hide the cut part underneath), and then cut in three (as shown in the picture), take one and twist it into a twist shape
6.
Tuck it up, press one end underneath, put the other end on, and put it on the baking tray
7.
Put the baking tray in the middle of the oven, put a bowl of hot water in the oven, turn on the fermentation function for 20 minutes, then let it stand for 10 minutes, and take out the hot water. At this time, you don’t need to take out the baking tray, and just turn it on at 170℃ for 30 minutes. After coloring, cover with tin foil to prevent over-baked color. Brush a layer of oil on the surface of the bread immediately after it is out of the oven to avoid drying the bread.
8.
It's out
9.
The mouth is full of coconut fragrance
