1. dry yeast 1 tablespoon warm water 1 50ml (150g) eggs1each.

60 grams of butter, 60 grams of sugar (you can add more if you like), salt 1/2 tsps.

High gluten flour 250g low gluten flour 50g milk powder18g

2. Yeast is dissolved in warm water; Add sugar to butter, salt until it is loose (stir well and the color is white).

Add eggs, break them up and mix well. Add yeast water and mix well again.

3. Mix flour, milk powder and the mixture in "2".

4. Because there is a lot of water and the dough is particularly sticky, use a rolling pin to stir it.

Stir hard, it takes a lot of effort. Stir and stir until the dough is smooth.

5. Put it in a warm and humid place, and basically ferment for about 1 hour.

I put the microwave oven and a bowl of boiling water in it.

Fermented in almost 40 minutes), fermented to about twice the size.

6. Gently press down the fermented dough by hand to discharge the gas inside.

7. Ferment again for about half an hour, take it out, and sort out the required bread shape according to your preference.

8. Spread a layer of butter on the baking tray or pad it with tin foil.

Put the finished dough on a baking tray for final fermentation.

9. About half an hour, the dough is fermented. Preheat the oven 180 degrees, fire up and down for about 23 minutes (adjust the heat according to the skin color in the last few minutes)

Super delicious coconut bread

Dough material

A high-gluten flour 2 10/0g

56 grams of low-gluten flour

20 grams of milk powder

70 grams of fine sand sugar

Salt 1/2 teaspoons

B Whole egg 1 Tang Zhong 84g (14g high flour+70g water).

C water 85g

6 grams of yeast

D 22 grams of unsalted cream

PS: There is a big mistake in the picture, that is, salt is put with yeast. In fact, if yeast is put together with sugar and salt, it will damage the activity of yeast and the dough will not rise!

Stuffing material

20g of fine sugar, coconut powder 1 tbsp.

Brandy 1 cup

80 grams of raisins

Practice:

1 soak brandy and dried grapes for half an hour.

2. Mix and dissolve material C.

3. Mix materials A and B, and stir slowly with an egg beater.

4 When it is uniform, turn to medium speed and continue to stir until it is strong, and add D material.

5. Add material D and stir until the dough is smooth.

6 Basic fermentation for 40 minutes

7. Flatten the basically fermented dough into a rectangle by closing it down and exhausting it.

8 Sprinkle hand powder on the dough, and then roll the dough into 25CM*40CM.

9 Roll out the dough and flatten the edges slightly.

10 Brush a layer of water on the dough with a brush.

1 1 Mix the fine sugar and coconut powder in the stuffing material, and then spread it evenly on the dough (it is convenient to close the mouth without spreading it evenly).

12 Drain the grapes soaked in brandy and sprinkle them evenly on the dough.

13 dough rolls from top to bottom

14 pinch

15 dough is divided into 8 portions on average. Stick some high powder on the chopsticks and press it down from the middle of the dough to form a butterfly shape.

16 final fermentation (38 degrees, about 40 minutes)

17 Finally, bake at 180℃ for about 20 minutes and serve.