I haven't made bread for a long time. At first, I thought 'laziness' was the main reason, but after careful analysis, the main reason was still because of my little friend. He used to sleep with his grandma every weekend at night. I don't know when it started. He couldn't hold on to it anymore and insisted on sleeping at his home every day-with me. Whenever he was off work, he would go to bed early and get up late, making me dare not move when I woke up, and I had no idea of making bread. I'm ashamed to say that my friend is not young anymore. He will be 11 after the New Year and will soon surpass me. However, he has very little courage. Why does he always stick to me? Hey, this child who won't grow up makes me happy and sad!
I couldn't help but want to make bread on Saturday. I mixed the dough at eight o'clock in the evening and placed it on the balcony for cold fermentation. At eight o'clock on Sunday morning, I couldn't care about the child who was not growing up, and my mind was filled with the dough on the balcony. I was afraid that I would accidentally get up. I opened it and found that it was okay. It was just twice as big as it was. God bless me, Amitabha!
Fancy coconut bread
Recipe Recommendations
- high powder 250g
- milk powder 30g
- eggs appropriate amount
- butter one
- coconut 80g
- egg liquid 30g
- white sugar appropriate amount
- milk 30g
- yeast appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Fancy coconut bread
1
Let's make the coconut filling first, soften the butter, add the sugar, stir well
2
Add egg liquid in portions and stir well
3
Add coconut paste and stir well
4
Finally, pour in the milk and stir well, let it rest for a while before using, so that the coconut paste can fully absorb the liquid
5
Next, knead and mix all the bread ingredients except butter, add water at the end, and adjust the amount according to the flour absorbency
6
Knead into dough, add softened butter and knead
7
Knead until stretched open and has a film
8
Cover with plastic wrap for basic fermentation
9
Base fermentation to twice the size. Basic fermentation can be fermented in a warm place or fermented in a cold place, as long as it can be fermented twice.
10
Remove the exhaust gas and divide it into 12 equal parts, round and relax for 15 minutes. The total weight of the dough is 500g, which is more than 40 grams per serving
11
Divide the coconut filling into 12 equal parts. The total coconut filling is 200g, and each order is more than 15g
12
Take a portion of the relaxed dough, press it flat and put in a coconut filling, hold the filling with your right thumb, and gradually gather the dough with your left hand until the filling is completely wrapped
13
This time, I made two shapes. First look at the heart-shaped ones and wrap the filling. Then close them and wash them down on the panel, and roll them into an oval shape.
14
First fold the lower long side upwards
15
Then fold the right corner in half to the left, leaving 7-8cm at the right corner, and cut it in the middle with a knife
16
Open the sections opposite to each other and rush them up, and a cute heart shape appears
17
Then make the flower shape (this shaping is also often used in pastry with filling) wrap the filling, close the filling, wash it on the panel, and roll it out slightly into a round shape (not too thin, otherwise you won't fit on the baking sheet)
18
Use scissors to cut evenly four times (as shown in the picture)
19
Then cut between each two knives to cut out a total of eight petals (as shown in the picture)
20
Open the opposite incisions of the petals upwards in pairs
21
Six heart-shaped ones are placed on a plate
22
The flower-shaped ones took up more space, so I made four, and each loaf had to be spaced apart
23
Put the baking sheet into the oven and ferment twice until it is twice as big (see picture) Here is how I divide the two baking sheets: Place the baking sheet first on the top of the oven, use the microwave to brew two cups of hot water for 2 minutes each and place them in the baking sheet., close the oven door. Put the after-baked baking pan into the microwave and close the door. Because there is still residual heat after the water has just been poured, wait until the first pan is cooked, the second pan will be ready. The secondary fermentation time is about 40 minutes. If the water has not warmed well after changing temperatures, re-heat it.
24
Put it in the preheated oven, and place it in the middle layer at 170 degrees for 12 - 15 minutes. The surface becomes golden. The flower-shaped ones are relatively thin and turn yellow in about 12 minutes; the heart-shaped ones take 15 minutes. The specific time depends on the temper of your own oven, which must be controlled flexibly.