Super Soft Coconut Milk Red Bean Bread
1.
Except the butter, all the dough materials are put into the bread machine, and the flour digs holes to bury the yeast.
2.
Add the softened butter after a kneading process, and then a kneading process to complete the kneading process.
3.
Leave the kneaded dough in the bread machine and leave it at room temperature.
4.
When the dough is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is complete.
5.
After the fermented dough is loosened and vented, it is divided into 12 portions and allowed to relax for 15 minutes.
6.
Take a small loose dough, roll it into a round shape, and put an appropriate amount of honey beans.
7.
Wrap the filling and squeeze it into a round shape, with the cuff facing down.
8.
Put the dough in a deep baking tray and continue to rise for the second time until the dough is twice as large.
9.
Brush a layer of coconut milk on the surface of the fermented dough, and pour 60g of coconut milk into the baking pan.
10.
Preheat the oven to 180 degrees, and bake the oven at 180 degrees for about 20 minutes.
11.
Finished picture.
Tips:
1. If there is no coconut milk, you can use milk or coconut milk instead, and the weight will be reduced according to the water absorption of the dough.
2. If the mold is not non-sticky, please do anti-sticking treatment before using it.
3. After the second hair is finished, the last coconut milk can be poured in more. The finished product will be absorbed by the bread after baking, so there is no need to worry about the bottom being wet.
4. This bread is too soft.
