coconut bread

1

Stir the yeast well with a little water at about 30 degrees C, settle for a while, then pour into the bread ingredients except butter and milk and mix well. Pour the milk into the flour in portions, and then stir with chopsticks until it becomes flocculent.

2

Place the dough on the chopping board and rub it constantly.

3

At this time, the dough is very sticky and the surface is not smooth. (Be sure to keep kneading. Don't add flour casually. As long as you can keep kneading, the dough will become smooth.) If the flour sticks to the cutting board, use a plastic scraper to shovel it up and continue to rub.

4

I've been rubbing on the chopping board for the first 15 minutes. Gradually, the dough began to become smooth, elastic, and no longer sticky.

5

When the operation reaches a certain extent, try to stretch the dough. At this time, the dough can stretch, but when many cracks will be removed, add the softened butter to the dough, and then knead the dough hard again.

6

Slowly, the dough is kneaded to become smoother and more elastic. Check the strength of gluten in a timely manner. If the dough can stretch out a thin film but is not particularly tough, it will still easily break. When the broken hole has an irregular shape, the expansion stage is reached.

7

At this time, place the dough in a large basin, cover with plastic wrap and ferment. (I fermented it in an oven set to 40 degrees)

8

When the dough is fermented to 2.5 times the size, the dough can be taken out and the air can be exhausted.

9

Divide the dough into evenly sized small dough pieces and ferment for 15 minutes.

10

While fermenting in the middle of these 15 minutes, mix all the ingredients of the coconut filling with the softened butter, stir well and set aside.

11

After the middle fermentation is complete, take a dough, roll it into an oval shape, add the coconut filling, wrap the dough, close the mouth and roll it downward to form an oval shape.

12

Cut the long oval dough vertically, cut off one end, then twist the ends like twisting a twist, and finally pinch the ends.

13

Place the shaped dough on a baking sheet lined with oil paper for a second fermentation (optimal fermentation environment: temperature 35-38 degrees, humidity 85%. I put a bowl with boiling water in the oven to increase the humidity, and then the oven remains at 35 degrees).

14

When the bread blank is fermented to twice the size, coat it with egg liquid, place it in a preheated oven at 180 degrees, and bake it over high and low heat for about 10 minutes until the surface of the bread is golden brown. (I have a big oven, so the time may be shorter. When I first baked it according to the recipe for 15 minutes, it turned out to be a little burnt. So the specific baking time depends on your own oven.)

1. Don't stir the yeast with overheated water. If it is too hot, the yeast will be scalded to death. 2. The dough is very wet when you start kneading. Don't add flour easily at this time, otherwise it will affect the making of the bread. 3. It must be fully fermented. I didn't understand before. I made bread before fermentation was completed. The bread produced in this way was stiff and had a very bad taste, which made me afraid to make bread for a while. 4. If the temperature at home is not enough, you can put the dough in the oven to ferment. I set the temperature to 40 degrees and the fermentation is completed in an hour and a half. 5. There are also humidity requirements during the second fermentation, so you can put a bowl with boiling water in the oven to increase the humidity. 6. The ovens in each household are different, so you can control the specific baking time by yourself, and you can bake it when you see the golden color on the surface of the bread.