Coconut bread

Recipe Recommendations

• egg liquid 90 grams
• sugar 25 grams
• low powder 9 grams
• corn starch 9 grams
• coconut powder 1/2 teaspoon
• coconut juice 180 grams
• high powder 280 grams
• salt 1/4 teaspoon
• milk 180 grams
• yeast 4.5 grams
• butter 30 grams

• original
• baking
• half an hour
• ordinary

Steps for Coconut bread

1

Filling preparation: Beat the eggs, add fine sugar and stir well. (You don't have to beat it, you need to beat it very evenly, otherwise you will not stir evenly after adding the powder.)

2

Add sifted low flour and corn starch and mix well.

3

Cook coconut juice until slightly boiling.

4

Add coconut juice little by little to the egg paste, stirring while adding until all the coconut juice has been added and stirred well, and sieve.

5

Cook the sifted liquid slowly over low heat, stirring while cooking until thick.

6

Cover the surface of the prepared filling with plastic wrap to prevent peeling, and let cool for later use. Stir well before using.

7

Knead all ingredients except butter into a smooth dough.

8

.........

9

Break the butter softened at room temperature into small pieces and add it to the dough, knead until the dough can pull out the film, and carry out basic fermentation to 2.5 times the size.

10

Drain the fermented dough, divide it into 8 portions, round it, cover with plastic wrap and relax for 15 minutes.

11

Squish the relaxed dough again and let out air, wrap it with coconut filling, and seal the mouth.

12

Shape it into a circle and flatten it with your palm, and use a knife to cut the shape of the petals.

13

Do not cut sections in the middle.

14

Drain on a baking sheet. Place it in a warm and humid place for final fermentation to 2.5 times the size.

15

Preheat the oven at 180° for 5 to 8 minutes, brush the surface of the fermented bread body with egg milk liquid, and place it in the middle layer of the oven for 15 minutes. Color the bread and cover it with tinfoil.

Coconut bread Make Tips

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