Coconut bread
By LaurenWalker
This recipe is a recipe I often use. It is especially suitable for making buns. The bread made is very soft and will definitely be fine if it is stored for a week. Today, it is very delicious with coconut filling. It is a small bag.
Recipe Recommendations
- high powder 50 grams
- boiling water 60 grams
- soup seed 50 grams
- sugar 20 grams
- salt 2.5 grams
- egg 30 grams
- milk powder 6 grams
- water 80 grams
- yeast 2.5 grams
- butter 20 grams
- fine sugar 50 grams
- whole egg liquid 50 grams
- coconut 100 grams
- milk 50 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Coconut bread
1
Knead all ingredients except butter into a smooth dough. The butter softens at room temperature, breaks into small pieces, adds to the dough, and continues to knead into an extended stage of pulling out film.
2
Allow it to warm and ferment to 2.5 times the size.
3
Evacuate the fermented dough.
4
Divide into 8 equal parts and round.
5
Cover with plastic wrap and relax for 15 minutes.
6
Drain the relaxed dough again and wrap it in the coconut filling.
7
Close your mouth down.
8
Press flat...
9
Use a knife to cut into petal shapes.
10
Flip the petals upwards to form a chrysanthemum shape.
11
Drain into a baking sheet lined with tinfoil for secondary fermentation.
12
After fermentation, brush the surface with egg liquid, add a few pumpkin seeds in the middle to decorate, and send it to the oven. Preheat the oven in advance to 150 degrees for 15 minutes.
13
Mix butter and sugar well.
14
Add the egg mixture in three times.
15
Mix well.
16
Add the coconut.
17
Mix well...
18
Add milk.
19
Mix well.
20
Finished product...