Coconut bread (reference weight: 5 pieces)
Ingredients: high-gluten flour 120g, low-gluten flour 30g, butter 30g, fine sugar 18g, salt 1/2 teaspoons (2.5ml), instant dry yeast 1 teaspoon (5ml), water 80g, whole egg liquid 30g and whole milk powder 8g.
Coconut paste: 70g of coconut paste, 35g of powdered sugar, 35g of whole egg liquid, whole milk powder 10g.
Brush liquid: the whole egg liquid is appropriate.
Baking: in the middle layer of the oven, fire at 180℃ for about 15 minutes.
Production process:
1. First of all, the bread dough is made in exactly the same way as ordinary bread. Knead the dough-making raw materials into a drawable film, ferment at room temperature to 2.5 times the size (about 28 degrees 1 hour), exhaust the fermented dough, knead it into five parts, and ferment in the middle for 15 minutes. The detailed dough kneading and fermentation steps are as follows.
2. Make coconut stuffing. Pour all the ingredients of coconut stuffing into a large bowl and stir well. The prepared coconut stuffing is also divided into 5 parts.
3. Take a piece of dough fermented in the middle and roll it into an oval shape.
4. Put the 1 coconut stuffing in the center of the dough.
5. Knead the dough as shown in the figure and wrap the coconut stuffing in the dough.
6. After kneading, you will get a long olive dough. Turn the dough over and close it towards the bottom.
In the above article, I introduced some methods of coconut bread in detail, and I believe many people are quite clear about this method. In fact, the production of bread is relatively simple and the materials are easy to buy. If you are interested in doing it yourself, you can try it. You can not only have fun, but also taste your own craft.