coconut bread

Recipe Recommendations

• high powder 210 grams
• low powder 56 grams
• milk powder 20 grams
• fine sugar 42 grams
• salt 1/2 scoop
• yeast 6 grams
• whole egg liquid 30 grams
• milk 85 grams
• soup seed 84 grams
• butter 22 grams
• coconut 100 grams

• milk fragrance
• roast
• several hours
• simple

Steps for coconut bread

1

First, make the soup: 100 grams of water and 20 grams of high flour are added to heat over medium to medium heat, stirring constantly to prevent the pan from getting burnt; it can be used after it has dropped to room temperature. (The finished product is about 100 grams of soup seeds).

2

Then, make the coconut filling: soften the butter and stir well.

3

Add fine sugar and mix well.

4

Add the whole egg mixture in portions and stir well.

5

Then add the coconut paste and stir.

6

Finally, pour in the milk and mix well, and let it sit for a while to allow the coconut paste to fully absorb enough water. Refrigerate in the refrigerator.

7

Pour all dough ingredients except butter into a mixing tank or bread maker.

8

Stir the dough into a dough and when it is chewy, add butter.

9

Stir until it reaches the expansion stage (retractable membrane, serrated edges of holes).

10

Keep it warm and grow twice as big.

11

Exhaust, divide into 8 portions, round; relax for 15 minutes. When relaxing the dough, divide the coconut filling into 8 portions.

12

Take a dough and press it into a round shape with a rolling pin.

13

Wrap in coconut filling.

14

Round it round, closing it down; gently flatten it with your palm, and use a rolling pin to make it into a round shape.

15

Use scissors to cut evenly 8 times.

16

Open it in one direction and shape it into a flower shape.

17

You can also cut the opening smaller without opening it. This is another plastic surgery method.

18

After shaping, the fermentation is finally doubled;180 degrees for 15 minutes.

coconut bread Make Tips

Recipe Categories

• baking Recipes
• high-value