Coconut bread

Recipe Recommendations

• high-gluten flour 300 grams
• fine sugar 30 grams
• milk powder 20 grams
• warm water appropriate amount
• salt 2 grams
• yeast powder 4 grams
• butter 20 grams
• egg liquid appropriate amount
• coconut appropriate amount

• milk fragrance
• baking
• several hours
• ordinary

Steps for Coconut bread

1

Mix the ingredients except butter and knead until the dough is smooth and not too sticky. Add the butter softened at room temperature and continue kneading. Just knead it until it is like chewing gum and ferment until it is twice as big

2

Remove the dough, knead it a few times, twist it into long strips, and divide it into 4 portions. Roll the dough into smooth small balls, place it in a basin, cover with plastic wrap, and relax for about 15 minutes

3

Take a piece of relaxed dough, gently flatten it with your hands, and roll it around with a rolling pin to form a rectangle.

4

Spread the coconut filling evenly with a fork knife.

5

Slowly roll up the dough sheet from one end.

6

Roll it into a garden director's strip. See the picture.

7

Use a knife to divide the rolled dough into three balls. This is the same for other doughs.

8

Place the cut rolled dough into a baking sheet with the cuts facing up, and place it evenly.

9

Carry out the second fermentation at 100° C for 60 minutes. (Fermentation in the oven and place a bowl of hot water under the oven)

10

After the second fermentation, brush the egg liquid and sprinkle with shredded coconut. (After the second fermentation, the dough is connected together obediently, so cute

11

Preheat the oven at 180 degrees C 10 minutes in advance, place the egg mold with the dough on the baking net, the middle layer of the oven, bake at 180 degrees C for about 25 minutes, and take it out immediately. (After the dough is colored, I cover it with a layer of tinfoil)

12

Demoulding.

Recipe Categories