Materials?

High gluten flour 400g sugar 75g salt 3g yeast 5g yogurt (Guangming) 90g milk140g whole egg liquid 40g butter 30g coconut paste 70g sugar 40g butter 36g whole egg liquid 50g milk powder 20g.

How to make milk-flavored coconut bread?

1. Bread material, put it into the dough beater outside the butter, and it will take about ten minutes to pull out the thick film, then put in the butter softened at room temperature.

2. Pull out a thin glove film about minutes before you continue to hit, and the hole is not serrated.

3. Round the dough, put it in a basin, put it in an environment with a temperature of 38 degrees and a humidity of 75 degrees/kloc-0, and ferment for about 60 minutes each time. Put on gloves and grasp it evenly. Coconut and butter milk powder can blend together and poke a hole in the dough, and there is no obvious retraction, which means that it is ready.

4. Divide the dough into 50g and wrap it with a round cover for 20 minutes to wake up. Divide the coconut stuffing into12g and shape it in a round wreath. First, wrap the coconut stuffing like a steamed bun, pinch it, then roll it into a cow tongue shape, make a few cuts on it with a knife, and then twist it into a twist and put it under it to pinch it. This is a caring shaping method. Similarly, wrap the coconut stuffing like a steamed bun and roll it into a shape.

5. Take it to the temperature of 38 and humidity of 75 again for secondary fermentation, which is twice as large.

6. oven preheating 180 degrees

7. Brush the egg liquid with the coconut bread.

8. The oven is on and off 180 degrees 18 minutes.

9. The oven temperature is adjusted according to the temper of your own oven.

10. Watch the last few minutes.