Whole Wheat Coconut Oil Bread

Name: Whole Wheat Coconut Oil Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 175g High-gluten flour; 75g Whole wheat flour; 3g salt; 3g Yeast (dry); 35g egg; 60g Coconut milk; 65g milk; 30g Caster sugar; 30g coconut oil; Some White sesame; Some Whole egg liquid

by Fei Er loves food

4.7 (1)

Favorite

3

Difficulty

Hard

Time

2h

Serving

2

Coconut oil is rich in linoleic acid, palm acid, lauric acid, free fatty acid, caprylic acid, stigmasterol and other nutrients. These substances have the effects of improving metabolism, anti-pathogenic microorganisms, antioxidant, and regulating hormones, etc., human consumption It can effectively prevent rickets, osteoporosis and other diseases. It can also kill germs, viruses and worms in the body, and the consumption of coconut oil will not cause diseases such as high cholesterol. Coconut oil can promote the new generation of the body, and the consumption of coconut oil can also play a role in reducing the bar, so coconut oil is known as the healthiest edible oil in the world.

Whole Wheat Coconut Oil Bread

1. Put all the ingredients except coconut oil into the cook machine

2. Knead to the expanded state, you can stretch out the thick film

3. Cut the dough into small pieces and add coconut oil

4. Knead to a fully expanded state, you can stretch out the glove film

5. Round the dough and ferment it at a temperature of 28 degrees and a humidity of 75%

6. Sent to twice the size

7. Divide equally into eight parts, round into 6-inch chiffon molds

8. Place it in an environment with a temperature of 35 degrees and a humidity of 80% to double the size, brush the surface with egg liquid and sprinkle with white sesame seeds