The Practice of Bread (coconut Bread)
1.
Prepare the required materials
2.
Coconut filling method: mix softened butter and white sugar until the sugar melts, then add the beaten egg liquid
3.
Stir in the coconut milk and stir evenly so that the coconut milk can fully absorb the milk
4.
Then add the cranberry dry mix and put it in the refrigerator for later use.
5.
Put the bread ingredients into the bread bucket, select the Hefeng program, and add the softened butter in about 20 minutes.
6.
Until the dough is kneaded and the first fermentation is completed. Take out the dough and exhaust.
7.
Divide into 12 small portions and spheronize
8.
Take a portion, roll it out, and wrap it with coconut filling
9.
Roll out with the mouth down, fold it in half from top to bottom, then fold it in half from left to right, and cut in the middle with a knife
10.
Turn it up from the edge of the knife to both sides and it will look like a heart.
11.
Arrange the prepared bread into a baking tray, brush with egg mixture, and put it in the oven for low temperature proofing for about 30 minutes
12.
After the proofing is completed, bake the middle layer at 190°C for about 18 minutes
Tips:
1. I use PE5386. When you use other brands of ovens, please pay attention to the proper temperature adjustment.
2. When cutting the bread into a heart shape, be careful not to cut the front.
3. When proofing the bread, you can put a bowl of water on it to increase moisture and don't let the dough dry.
4. When rolling the dough, try not to roll it too thin to prevent the dough from breaking when the coconut filling is wrapped.
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