High gluten flour 120g
Instant dry yeast 1 teaspoon (5ml)
Low powder 30 grams
30 grams of butter
Fine sugar 18g
Salt 1/2 teaspoons (2.5 ml)
80 grams of water
30 grams of whole egg liquid
8 grams of whole milk powder
Material 2? (filler)
Coconut sauce 70g
35 grams of powdered sugar
35 grams of whole egg liquid
Whole milk powder 10g
How to make coconut bread?
First of all, bread dough is made in exactly the same way as ordinary bread. Knead the fabric into dough, knead it into a drawable film, ferment it at room temperature to 2.5 times the size (about 28 degrees 1 hour), exhaust the fermented dough, divide it into five parts, knead it into balls, and ferment it in the middle for 15 minutes.
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Make coconut stuffing. Pour all the ingredients of coconut stuffing into a large bowl and stir well. Coconut stuffing is also divided into 5 parts.
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Take a piece of dough fermented in the middle and roll it into an oval shape.
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Put the 1 coconut filling in the center of the dough.
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Knead the dough as shown, and wrap the coconut stuffing in the dough.
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After kneading, you will get a long olive dough. Turn the dough over and close it at the bottom.
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Roll out the dough again and grow into an oval shape.
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Use a vertical knife in the middle of the dough, don't cut off one end.
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Rub the cut dough like a twist, and then knead the two ends into a ball.
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Put the dough into a bread paper tray for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%).
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After fermenting to twice the size, brush a layer of whole egg liquid on the surface of the dough.
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Put it in an oven preheated to 180℃ and bake for about 15 minutes until the bread surface is golden yellow.
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skill
1, if there is no bread paper tray, you can directly put the dough on the baking tray for fermentation, and you can bake beautiful bread as long as it is in place.
2. The dough of this kind of bread may be sticky, and it will be easier for bakers and chefs to knead it, but it may be more laborious to knead it by hand. If you can't knead it, knead the dough on the chopping board for about 15 minutes, and the gluten will gradually form, so it won't be so sticky.