Coconut flower type bread
Let's talk about this bread. My mother likes it very much and said she would take it to eat it on the way home. Unfortunately, there were too many things when I left and she couldn't carry it, so she didn't want to take it anymore.
Recipe Recommendations
- high-gluten flour 200 grams
- water 100 grams
- dry yeast 5 grams
- fine sugar 25 grams
- salt 1/4 teaspoon
- milk powder 10 grams
- whole egg 20 grams
- butter 20 grams
- coconut 50 grams
- eggs 20 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut flower type bread
1
Coconut filling material.
2
After the butter is softened, add the fine sugar and beaten egg liquid.
3
Mix well...
4
Pour in the coconut paste and mix well. Kneak well and divide into 6 portions.
5
Knead all the ingredients in the dough into a dough (except butter), then oil, knead until an expanded stage where the film can be pulled out, and ferment at room temperature to 2-2.5 times the size. Drain the fermented dough into air, divide it into 6 portions, knead it into small round dough, and ferment for 15 minutes.
6
Take a leavened dough and press flat.
7
Wrap in a coconut filling.
8
Close the dough with the coconut filling downwards and roll it into an oblate shape with a rolling pin.
9
Cut 12 times with scissors.
10
Arrange the cut dough into a flower shape.
11
After the dough is shaped, place it in a wet and warm environment for a final fermentation until it reaches twice in size. Brush the surface of the fermented dough with a layer of whole egg liquid.
12
Squeeze a little jam or dip some cooked sesame seeds in the center of the dough, preheat the oven, and place the baking sheet in the middle of the oven at 170 degrees C, 15 minutes, until the bread surface is golden brown.