Coconut bread
By HerthaHaley
Ingredients: Chengfen,milk powder,sugar,white granulated sugar,yeast,coconut,qingshui,custard powder,egg liquid,coconut milk,high-gluten flour,unsalted butter,low-gluten flour
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- yeast 3g
- white granulated sugar 30g
- qingshui 150ml
- milk powder 15g
- Chengfen 25g
- custard powder 10g
- coconut milk 50g
- sugar 20g
- coconut appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Coconut bread
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
6
Take a bowl, add 25g of orange powder, 10g of custard powder, 20g of white granulated sugar, and appropriate amount of mashed coconut, add coconut milk in portions and stir well.
7
Place the pan on high heat, heat while stirring over low heat, until it becomes a paste, and remove from the heat.
8
Take a piece of dough and roll it into a round piece, wrap it in the coconut filling, and wrap it round with your palm.
9
Cut into 10 incisions and erect the two incisions clockwise; then press with your palm, and then roll them round properly.
10
After the dough is sorted into the shape of a flower, it is placed in the oven for a final fermentation.
11
Remove it after fermentation, brush it with a layer of egg liquid on the surface; use chopped almonds to make stamens embellishment.
12
Preheat the oven to 180 degrees, heat the middle layer, heat it up and down, for 15 minutes, bake and color it.