Two-color Coconut Milk Bread
1.
Put the ingredients except butter into the mixing bucket of the chef's machine.
2.
Knead the dough for 5 minutes in the first gear, then turn to the second gear and knead it for 8 minutes.
3.
After pulling out the thick film, add butter into the mixing tank.
4.
Knead the dough for 10 minutes on the 2nd gear.
5.
A thin and flexible film can be pulled out to fully expand the stage.
6.
Take out the kneaded dough and divide it into two portions.
7.
Round one part, knead the other part with 2 to 3 grams of red yeast rice powder, knead evenly and divide into three equal parts, continue to round, remember to cover with plastic wrap to ferment.
8.
Make the dough twice as big, poke holes in the powder with your fingers, and do not shrink or collapse. (It is recommended that everyone put the dough in a container to ferment. If the red dough is put together and fermented in a basin, it is recommended to separate the dough with oil paper. My dough is too close)
9.
Exhaust the fermented dough, round and relax again for 15 minutes, still cover with plastic wrap.
10.
Take a small portion of red dough, roll it into an oval sheet with a rolling pin, roll it up from top to bottom, pinch it tightly.
11.
Three small doughs are shaped in sequence, about 18 cm in length.
12.
Roll out the white dough into a rectangular sheet with a length of about 30 cm and a width of about 18 cm. Place a long red dough on the left side of the dough sheet.
13.
Roll up the red long dough from the white dough to the right, cover it, and then put the second red dough on it.
14.
Roll up to the right again to cover, and put the last red dough on.
15.
Fold the white patch on the left to the left, pinch it tightly.
16.
Place it on a baking tray lined with greased paper, with the opening facing down.
17.
Put the dough in the oven for two times, turn on the oven fermentation function, and set the fermentation temperature to 35 degrees. Put a bowl of warm water in the lower layer of the oven to increase the humidity.
18.
When the dough is doubled, take it out, brush the surface of the bread with a thin layer of egg liquid, and use a cutting knife to make a few cuts on the surface.
19.
Put it in the middle layer of the preheated oven, fire up and down at 170 degrees, and bake for about 20 minutes. After the bread is colored, a piece of tin foil can be covered on the surface to prevent the bread from becoming too dark.
Tips:
1. Because the water absorption of different brands of flour is different, the water absorption will be different due to the change of seasons and weather, so be sure to reserve about 10 grams of liquid, and increase or decrease according to the actual degree of dryness and wetness.
2. During the relaxation and fermentation process, remember to cover with plastic wrap to avoid drying out.
3. The dough of this bread can be kneaded to the expansion stage, there is no requirement to knead it to the fully expanded stage.
4 If you feel too dry when kneading in the red yeast rice powder, dip your hands in water and knead it well.
5. Please adjust the baking temperature and time according to the respective oven conditions. The recipe is for reference.
