Coconut bread
By VicentaLakin
Almost every Sunday is breakfast on the prep day, each time a large quantity is made, frozen and stored, followed by Monday to Friday breakfast. Coconut is good. I like to eat buns with soybeans and ham sausages, so this time I made two florists, 10 of them。
Recipe Recommendations
- coconut milk 120 grams
- yeast 6 grams
- butter 40 grams
- milk powder 8 grams
- eggs 40 grams
- water 120 grams
- fine sugar 80 grams
- Golden Elephant High-gluten Powder 400 grams
- bean paste appropriate amount
- whole egg liquid appropriate amount
- white sesame appropriate amount
- ham sausage 3 pieces
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut bread
1
Except for butter, foods are placed in bread drums in the order of liquids and solids。
2
I'M USING THE BERTRY PE8500W BREAD MACHINE TO LAUNCH THE FIRST 15IMIX, 20 MINUTES。
3
AT THE END OF THE FIRST PROCEDURE, THE SOFTENED BUTTER WAS ADDED AND THE PROCEDURE 15IMIX WAS RESTARTED。
4
When the second procedure is over, you can pull out the gloves。
5
Take out the noodle, put it in the deep disk, cover it with a shampoo and put it in the oven for fermentation。
6
When fermented to twice the size, it is removed。
7
Open the noodles, exhaust。
8
It is then divided into 10 equals, smoothed and covered with a shampoo, which is loose for 10 minutes before proceeding further。
9
Take a noodle, flatten it, wrap it in the soybeans and shut it down。
10
A little flattening, and then a few scissors on the side, cut into petals, and be careful not to cut in the middle。
11
The oven is fermented twice for 40 minutes and is fermented with a full egg fluid and white sesame in the middle。
12
Similarly, three of them were fermented and covered with whole egg fluid。
13
The oven is preheated, with a 180-degree upper and lower-level fire and a 20-minute roast。Coconut bread Make Tips
I have to say, bread with a well-developed gluten network tastes better, but for filled breads like this, not developing a windowpane isn't a big problem. The dough must go through first fermentation, resting, degassing, shaping, second fermentation, and finally baking. Don't be lazy.