Wheat Coconut Bread

Name: Wheat Coconut Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana bread with wheat flour; 60g Sugar; 30g Corn oil; 260g Shimizu; 5g yeast; 2 pcs Egg white; 1 serving Coconut; 2 pcs yolk

by Niu Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The child will come back from school to talk about the sports meet tomorrow. For the eldest son who has no athletic cells, this year, he is still in his team’s logistics. I asked him if I wanted to tell me, just listen to my elder, let me take a day and a half to go to school and follow the sports meeting , And then if it is convenient to make some pastries for their group, and then buy a little more, you can have a rich variety and save money.
I have some experience in following the sports meeting, and then I am going to bring a bottle of lemon honey made by myself to make drinks for the children, and then prepare to make wheat ear coconut bread to enrich the snacks needed for the sports meeting. I made this wheat ear last time. It is like using 500 grams of Golden Arowana bread flour, which can be 7 large long wheat ears. Then when you eat it, you can break it down one by one. It's refreshing and easy. Store. Friends around me now like to use Arowana bread flour more and more, making one bag at a time, which can be two large toasts or ten hamburger embryos. It's really good to take care of a waste. "

Ingredients

500g Arowana Bread With Wheat Flour
60g Sugar
30g Corn Oil
260g Shimizu
5g Yeast
2 pcs Egg White
1 serving Coconut
2 pcs Yolk

Wheat Coconut Bread

1. The ingredients for this bread are: 500 grams of wheat flour for Arowana bread, 60 grams of sugar, 30 grams of corn oil, 260 grams of water, 5 grams of yeast, and 2 egg whites. Then the ingredients for the coconut yellow: 1 part of minced coconut, 2 egg yolks, 50 grams of sugar

2. Add water, egg white, fine salt, and sugar into the bucket of the chef's machine.

3. Then mix the golden arowana bread with wheat flour, which is exactly 500 grams. Then add the yeast, the cook machine selects the second mode, knead for 15 minutes, then add corn oil and continue to knead until the dough is smooth and film.

4. Remove the kneaded dough from the cooker, after finishing the appearance, put it in the refrigerator for proofing. (I knead the noodles at night and get up in the morning to bake it, so it’s fresh and saves time)

5. After a night of refrigerated proofing, the dough is really beautiful. The flour is so easy to handle.

6. Take out the dough, knead it, and divide it.

7. Like a more meticulous friend, you can weigh it so that the bread is even in size. You can also be as rough as I am, or you can divide it up as you like.

8. The same is also the coconut yellow prepared last night. Roll out the small dough first.

9. Then spread the stuffing evenly on top of the dough, and then roll it from bottom to top. Remember to pinch and seal it after rolling.

10. It's fine as shown in the figure, not too thick, or it won't look good if it's cut.

11. Cut it as shown in the picture and then arrange it, is it a bit like wheat ears?

12. Then enter the pre-heated oven, fermentation mode, it takes one hour.

13. Brush a thin layer of egg yolk liquid before baking, and then bake at 180 degrees for 20 minutes. Pay attention to the coloring, and pay close attention to the last few minutes. In addition, I personally think that it is better not to brush the egg yolk, it will be more refreshing when baked.

14. After it's roasted, it's broken off piece by piece like this, to see if it looks like wheat grains are breaking off from the ears of wheat. Well, this one is really simple, and the aroma of wheat is also full.