Shredded Coconut Bread

Shredded Coconut Bread

by Black cat sheriff kitchen

4.8 (1)
Favorite

Difficulty

Normal

Time

48h

Serving

2

The recipe comes from the "Longmen Inn shopkeeper". It is not difficult to make, but low-temperature fermentation takes time. As long as you have time to knead the dough and put it in the refrigerator, the finished products made within 36 hours are drawn and softer. I like low-temperature fermentation. Don't miss the bread that comes out, the silky coconut paste, the taste is soft, and the brushed one is more delicious when you tear it by hand. "

Ingredients

Shredded Coconut Bread

1. First prepare the medium-type dough, put the milk, eggs, and flour into the bread machine in order of the ingredients according to the liquid first and then the flour.

Shredded Coconut Bread recipe

2. Put the salt in the corners, dig a hole in the flour to put the yeast powder and then cover, start a dough mixing process.

Shredded Coconut Bread recipe

3. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 13 hours or more.

Shredded Coconut Bread recipe

4. Take out the refrigerated medium-grade dough, then pour materials other than butter into the bread machine, tear the medium-grade dough into small pieces and place it on the main dough, and start a kneading process.

Shredded Coconut Bread recipe

5. After kneading the middle dough and the main dough, a thicker film can be pulled out.

Shredded Coconut Bread recipe

6. Add 20 grams of butter to the main dough and start the kneading process for 30 minutes until the dough reaches the expansion stage.

Shredded Coconut Bread recipe

7. The main dough after adding the butter is allowed to stand for 40 minutes to ferment.

Shredded Coconut Bread recipe

8. Then prepare the filling, soften the butter at room temperature, add white sugar and mix well until there are no sugar particles.

Shredded Coconut Bread recipe

9. Add the egg liquid required for the filling several times, and stir the egg oil until it is evenly combined.

Shredded Coconut Bread recipe

10. Stirred egg liquid filling.

Shredded Coconut Bread recipe

11. Add minced coconut (minced coconut is roasted by yourself, the color is golden yellow, you can also use bagged shredded coconut for baking).

Shredded Coconut Bread recipe

12. Mix the fillings well.

Shredded Coconut Bread recipe

13. The fermented dough is taken out, and the air bubbles are rolled out with a rolling pin.

Shredded Coconut Bread recipe

14. Spread the filling on the dough, about 3/2 full.

Shredded Coconut Bread recipe

15. Fold the left side to the middle, and the right side with coconut paste on top.

Shredded Coconut Bread recipe

16. Then roll it out, and then turn it upside down and follow the steps above to stack 3 times and roll it out again.

Shredded Coconut Bread recipe

17. Cut two slices with a scraper, do not cut them, and braid them.

Shredded Coconut Bread recipe

18. Then put it in the toast box and ferment until it is 8 minutes full, brush the egg liquid for color, and preheat the oven.

Shredded Coconut Bread recipe

19. Preheat the oven at 180 degrees for 40 minutes. After the oven is released, it will be demoulded and placed on the cooling net to cool.

Shredded Coconut Bread recipe

20. Finished picture.

Shredded Coconut Bread recipe

21. Finished picture.

Shredded Coconut Bread recipe

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