Name: Whole Wheat Coconut Bread
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 90g Whole wheat flour; 90g Egg liquid; 115g water; 35g butter; 50g Caster sugar; 5g salt; 5g yeast; 100g Plain Water; Some Coconut (stuffing)

Whole Wheat Coconut Bread

1. Finished picture

2. Put the Polish kind of materials into the bucket of the bread machine and mix evenly, cover with a wet towel and ferment until the inside of the dough is honeycomb;

3. Put the Polish species and the main dough materials other than butter into the bucket of the bread machine in the order of liquid first, then flour, and start the kneading program for 20 minutes;

4. Knead the dough to the expansion stage and add butter;

5. Knead again to the fully expanded stage;

6. Cover with plastic wrap and ferment in a warm place to 1.5 to 2 times the size;

7. Take out the fermented dough, press it and vent it, divide it into 8 portions and round it up, cover it with plastic wrap and relax it for 15 to 20 minutes;

8. After the relaxation is over, take a small dough, flatten it and roll it into an oval shape;

9. Sprinkle the coconut filling evenly;

10. Roll into a cylindrical shape and pinch tightly;

11. Use a knife to make a cut in the middle, don't cut the top;

12. Twist together like twisted twists, pinch the tail;

13. I also made a leaf shape here and put it into the baking tray;

14. Ferment in a warm and humid place twice to double the size, and brush the egg liquid on the surface;

15. Put it in the middle layer of a preheated 175 degree oven and heat up and down for 30 minutes;

16. Finished picture

17. Finished picture

18. Finished picture

Tips:
1) Making coconut stuffing; 100g of coconut, 50g of butter, 50g of sugar and 30g of egg mixture are mixed to make coconut stuffing. 2) The temperature of the oven is adjusted according to the temperament of the oven at home.