How to Make Coconut Bread

Main Ingredients: 400g of high gluten flour, 50g of egg, 15g of fresh yeast, 220g of milk, 20g of powdered sugar, 1g of salt, 15g of milk powder, 30g of butter.

Accessories: 65g of coconut, 30g of butter, 30g of milk, 25g of sugar, 20g of glutinous rice flour, 50g of whole egg, 1g of salt.

1, put all except salt and butter into the chef's machine;

2, knead until ribbed, add salt;

3, knead until thick film without teeth,

4, add butter;

5, knead out the glove film; tighten it, and let it rise for fifteen minutes;

6, all the ingredients of the coconut filling into the pot together,

7, put all the ingredients together,

7, and then put it into the pot. p>7, knead until it forms a ball.

8: Divide the dough into nine parts and tighten them;

9: Flatten and roll out;

10: Put the coconut filling (left side only)

11: Fold the right side to the left side;

12: Fold it from the top to the bottom;

13: Use a knife to cut a slit in the center (cut 2/3, leave 1/3)

14, turn outward, into a peach heart shape;

15, spray water, 32 degrees fermentation for 30 minutes.

16, fermented state

17, preheated oven, 180 degrees 25-30 minutes.

18, baked take out, surface brush a layer of butter, coconut bread is ready.