Polish Seed Coconut Cream Bread

Materials:

Polish Seed:

150g high flour+150g water+1.5g low sugar resistant dry yeast, refrigerate overnight.

Main Dough:

Polish Seed:

300g, High Gluten Flour 350g, Fresh Yeast 11g, Salt 6g, Caster Sugar 80g, Powdered Milk 20g, Whole Egg Whites 100g, Light Cream 100g, Milk 50g, Butter 16g.

Coconut Topping:

Eggs 40g, Butter Melt to Liquid 40g, Corn Oil 40g. Sugar 20g, Milk powder 5g, Coconut 20g.

Steps:

1. Make Polish seeds in advance, 75g high flour + 75g water + 0.7g low sugar resistant dry yeast, refrigerate overnight. Finally pull apart in a honeycomb shape.

2. Add the Polish seeds and all ingredients except the butter to the chef's machine and beat until smooth and thick. Add softened butter and beat until it forms a glove film.

3, dough 28 ℃ basic fermentation 50-60 minutes to 1.5 times the size.

4: Divide the dough into 12 pieces, about 80g more than one. Organize into olive shape and let rise at 35℃ for 40 minutes. During this time, make the coconut drizzle.

5: To make the coconut topping, mix all the ingredients well and put into a piping bag.

6: Cut the top of the dough into a bag, a little deeper, so that it can spread bigger. Then squeeze on the coconut drizzle.

7, oven up and down heat 200 degrees 15 minutes.