Soaked Coconut Bread

Name: Soaked Coconut Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 255g High-gluten flour; 12g milk powder; 55g honey; 3g salt; 12g olive oil; 180g Ice milk; 110g Coconut milk; 20g Caster sugar; Some Coconut

by Daughter of heaven

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Soaked bread, the smell of coconut fragrant fills the whole room, the texture is moist and fine, very very soft, the bottom is rich and moist due to the infiltration of coconut milk, and the drawing effect is also very good. "

Ingredients

Soaked Coconut Bread

1. Except the olive oil, the bread ingredients are mixed and put into the cook machine and stirred for about 15 minutes.

2. Add olive oil and continue to stir for about 10 minutes, and a large piece of film can be pulled out.

3. Spheronize and ferment at room temperature.

4. Ferment to 2 times the size, divide into 16 equal parts after exhausting, and relax the plastic wrap with round lid for 10 minutes.

5. Round again, put it in an eight-inch square plate, and leave it in a warm and humid place for second fermentation.

6. Mix 110g coconut milk with 20g granulated sugar and stir evenly.

7. The dough is fermented to twice its size, and the mixed coconut milk is poured on the surface of the bread dough.

8. Sprinkle a layer of minced coconut on the skin, put it in a preheated oven at 180 degrees, and heat it up and down for 25 minutes. To observe the color in the middle, cover with tin foil.