How to make coconut bread
Ingredients
Bread ingredients: 200g high flour, 50g low flour, 3g yeast, 25g sugar, 3g salt , 25 grams of eggs, 90 grams of milk, 60 grams of fresh cream, 25 grams of butter
Coconut filling: 50 grams of butter, 50 grams of powdered sugar, 50 grams of whole eggs, 100 grams of coconut, 50 grams of milk
Method
1. Soften 50 grams of butter at room temperature, add 50 grams of powdered sugar and beat.
2. After the butter is whipped, add 50 grams of egg liquid in three batches and beat well. Beat well each time and then add more.
3. Then add coconut and mix well.
4. Add milk and mix well.
5. Mix the coconut filling and put it in the refrigerator for later use.
6. Leave the kneading and fermentation of the bread to the bread machine. Throw all the bread ingredients except butter into the bread machine. When the surface of the dough is smooth, add softened butter at room temperature. Then don't worry about it and just let it go. After the dough is basically fermented, pour it out, knead and squeeze out the air in the dough, divide it into 6 balls, and ferment for 15 minutes in between.
7. Take a piece of dough that has been fermented in the middle, flatten it with your hands, divide the coconut filling into 6 equal pieces, and wrap one piece on top of the dough.
8. After wrapping, turn the seam downward, use a rolling pin to roll it into a shape with one end big and one small like the sole of a foot, and then use a knife to make a few slits on it.
9. Then start from the small end and roll it towards the large end. After rolling it up, the notch will be facing up.
10. Roll each one and shape it, put it into a baking tray, put a plate of hot water in the oven, put the baking tray on top, close the oven and perform 2 fermentations (this requires 40 Minutes or so), these two fermentation methods are based on Junzhi's advice.
11. Brush egg wash on the dough that has been fermented for the second time, and put it into the preheated oven, middle layer, at 180 degrees for 15-20 minutes.