"Loved coconut bread."

1

First of all, I'm going to make the coconut material, and I'm going to add the milk powder。

2

The milk, the egg fluid, the sugar, the mix. The butter microwave is used to melt and enter the basin and mix evenly。

3

Add milk powder and mix it evenly. Finally, the coconuts were added and evened with a razor。

4

It's tumbled and twirled, covered with film, frozen in the fridge. Stand by

5

Now we're making bread。

6

Put yeast in warm water, evenly mixed。

7

White sugar, whole egg fluid, salt, pellets, evenly mixed。

8

High-banded flour sifted into the basin and mixed to dry powder。

9

It mixes with mixed flour and so on, pouring on a silica pad, starting to rub the face。

10

The first noodles are sticky and easy to stick to on the hands and silica pads, so don't worry, keep going。

11

Gradually away from sticky hands so that they can pull out a large sheet of film, but in a fragile state。

12

The soft butter is added at this time, it continues to rub, it faces a sticky hand, it continues, and it combines the method of wrestling。

13

The smooth extension of the face of the face of the face, i.e. the removal of a small section of the face, can easily pull out thin murals without breaking them。

14

Scratched into a bowl and covered with a fermentation film. It can also be fermented in an oven。

15

fermentation to double the size on it。

16

The fermented pasta is used to rub the air。

17

after exhausting, the noodles are split into 40 g of each small noodle, rounded and placed on a silica pad, leaving a gap. make it loose for 10-15 minutes. i made a plate of six here。

18

the refrigerated coconuts are divided into 15 g each, rounded up, covered with protective film, and continue to be refrigerated。

19

Take a soft little noodle, flatten it with the palm of the hand, put it on a coconut, push it up slowly with the mouth of the tiger and squeeze it tight。

20

The portal is decentralized to the silica pads and all is done sequentially。

21

Pack up the covered, flatten, open up, don't be too thin, be an elliptical。

22

Noodles are wide open, and the lower side is folded up

23

And turn right to left, as in the figure

24

Cut open with a sharp knife and 2/3 of the noodles. There's a bit of a blank on the top, not all of it。

25

It is marked with a knife, and it's broken to the right and to the left, and it's shaped in love。

26

All done in turn, on the grill. It would be better to do it directly on the grill, because it is not easy to move through the line. There's enough room between the noodles because the next fermentation will swell them。

27

整理好的面包胚放入烤箱进行二次发酵，可以在烤箱里放一杯热水，保证湿度，大约40分钟，fermentation to double the size on it。

28

Send it to the middle of the oven, 140 degrees down, 160 degrees up and 25 minutes up. Out of the stove and cool。

29

Small yellow on the surface, luminous feeling, rich taste. Don't you like it

30

The soft bread brings out wheat, milk. It's tempting

31

I call it love bread

1. It is best to prepare the coconut filling in advance and refrigerate it so that the coconut fully absorbs the moisture in the filling, and the butter solidifies in the cold, which makes it easier to handle. It is recommended to make it the day before and keep it in the refrigerator. 2. The water used to dissolve the yeast must be warm and not exceed 45°, as yeast is active and water that is too hot will kill the fermentation bacteria. 3. The kneading method for the bread is similar to the motion of washing clothes—pushing forward—combined with a throwing motion; this makes it easier to develop a gluten film. 4. The time for the second fermentation depends on the specific situation. It should be fermented until doubled in size; the time is just a reference. 5. Baking time and temperature depend on your own oven's temperament; my oven runs on the hotter side.