Coconut Bread Ingredients

Main Bread Ingredients

2 Eggs

Milk 220-230 ml

Caster Sugar 40g

Gluten Flour 500g

Yeast 5g

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Moderate amount of shredded coconut

Moderate amount of coarse sugar

1 egg yolk

How to Make Coconut Bread

Step 1: Firstly, put the egg, milk and sugar into the bread machine.

Step 2, then add the high-gluten flour, dig a small hole into the yeast powder buried.

Step 3: Turn the bread machine to the dough program.

Step 4: Put the butter into the bread machine, adjust the kneading gear, and wait for the fermentation at the end of the program.

Step 5: The fermentation will be completed in about 1 hour, and the temperature here is about 25 degrees.

Step 6: Mix the sugar and shredded coconut.

Step 7: Punch down the dough and shape it into 16 equal portions, about 50 grams.

Step 8: Take the dough and roll it into a cow tongue shape, spread the sugar and shredded coconut on it and roll it up.

Step 9: Roll the dough in half in shredded coconut sugar.

Step 10: Line a baking sheet with greaseproof paper and place the bread in a row, cut side down.

Step 11: Wait for the second fermentation, about 15 minutes. The little fat guys are so cute.

Step 12, preheat the oven at 160 degrees for 5 minutes. Brush the bread with egg yolk water.

Step 13: Place in the oven at 160 degrees for 40 minutes. Cover with tinfoil halfway through to prevent the surface from baking.

Step 14, color, aroma and taste of shredded coconut bread is complete.

Step 15, full of coconut flavor!

Step 16, very fluffy, you also jerk a bar!

Coconut bread cooking tips

1, rise time due to temperature, humidity has a great relationship, will directly affect the rise time. It's a good idea to look at the dough when it's about 2 times its size.

2, the oven temperament is different so according to their own oven to determine the baking time.

Filling materials:

Egg white 90g, sugar 25g, low flour 9g, corn starch 9g, coconut flour 1/2 tsp, coconut milk 180g

Dough materials:

High flour 280g, sugar 40g, Salt 1/4 tsp, egg 30g, milk 180g, yeast 4.5g, butter 30g

Making Method:

1, the inner filling production: after the egg is beaten, add the granulated sugar and stir well. (Do not have to whip, you need to beat very evenly, otherwise you will not stir well after adding the powder.)

2, add sifted 'low-flour and cornstarch and stir well.

3. Cook the coconut milk to a light boil.

4. Add the coconut milk to the egg batter little by little, stirring as you add, until all the coconut milk is added and whisked well, and sifted.

5. Sieve the liquid and cook slowly over low heat, stirring as you go, until thickened.

6. Cover the top of the filling with plastic wrap to prevent crusting and set aside to cool. Stir well before use.

7. Knead all ingredients except butter into a smooth dough.

8. Add the softened butter to the dough and knead until the dough forms a thin film, then let it rise until 2.5 times its original size.

9. Exhaust the fermented dough, divide it into 8 equal portions, roll it out, and cover with plastic wrap for 15 minutes.

10: Punch down the dough again and seal it with the coconut filling.

11: Flatten the round shape with the palm of your hand, and cut out the petal shape with a knife.

12, do not cut the center section.

13, row into the baking tray. Place in a warm, moist place for final fermentation until 2.5 times the size.

14, preheat the oven 180 ° 5 ~ 8 minutes, fermented bread body surface brush custard, put the middle of the oven, 15 minutes. Cover with tinfoil after coloring the bread.