Coconut mashed bread
By VicentaLakin
Coconut with milk is the perfect match for bread. Sweet coconut。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Coconut mashed bread
1
Combination of yeast material with room temperature twice as high。
2
Cutting the fermented head into small pieces, mixing it with materials other than butter, keeping in mind that milk cannot be poured in one-off, determining the amount of milk to be used on the basis of the water intake of flour, then rubbing it up to the extension stage and adding butter to the full stage, with room temperature twice as high。
3
The fermented pasta is divided into four equals, rolling round, loose for 15 minutes
4
Then fix the coconut, melt the sugar
5
Roll round again, put in the oven, the room is twice as hot or uses the fermentation in the oven function。
6
About 40 minutes, when the hair was ready, it was spilled into coconut bubbles and coconuts. The oven is 170 degrees preheated and 25-30 minutes in the middle of the fire。Coconut mashed bread Make Tips
1. Coconut milk taken out of the fridge will be slightly solid. You can heat it in a warm water bath for a while or mix in a little milk. It shouldn't be too thin, otherwise the dough will turn into batter. Also, coconut milk drink cannot be used as a substitute for coconut milk.
2. It is best to use desiccated coconut for the topping; the shredded coconut I used burns easily.
3. After baking, let it cool, cover with plastic wrap, and store at room temperature for two to three days.
4. Use a baking pan that is 5 cm deep; a square one is best. Otherwise, the shape won't look good, and the coconut milk will spill out.