Coconut flower bread, a delightful treat with soft, fluffy texture and aromatic coconut flavor, is perfect for breakfast or afternoon tea. Here’s a simple recipe to guide you.
Ingredients:
- 300g all-purpose flour
- 30g sugar
- 3g salt
- 3g instant yeast
- 1 egg (50g)
- 120ml warm milk (35°C)
- 30g unsalted butter, softened
- 50g shredded coconut (for coating)
Steps:
1. Dough Preparation: In a bowl, mix flour, sugar, salt, and yeast. Add the egg and warm milk, knead into a smooth dough. Incorporate softened butter and knead until elastic (about 10-15 minutes). Let the dough rise in a warm place for 1 hour, or until doubled in size.
2. Shaping: Punch down the risen dough and divide into 8 equal portions. Roll each into a ball, then flatten slightly. Brush with water, dip into shredded coconut to coat evenly.
3. Proofing: Place the coated dough balls on a baking tray, cover with a damp cloth, and let them proof for 30 minutes until puffy.
4. Baking: Preheat the oven to 180°C (350°F). Bake for 18-20 minutes until golden brown. Cool on a wire rack before serving.
Tips: For extra flavor, add 1 tsp vanilla extract to the dough. Enjoy your homemade coconut flower bread fresh or toasted!
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