Caterpillar coconut bread(mao mao chong ye rong mian bao )

Caterpillar coconut bread

Introduction:

"Since I bought an oven and then a toaster, I started to bake bread and cakes for countless times. Even if I haven't baked coconut stuffing yet, it's because I don't have coconut at home, so I always wanted to make coconut stuffing bread, but I couldn't achieve it. Two days ago, there was coconut in the raw material which cost more than 200 yuan, so we started to work late last night. It was 2 o'clock in the morning when we finished baking. We were tempted to eat one as soon as we got out of the oven by coconut fragrance. It's very soft! "

Production steps:

Step 1: put all the ingredients except butter into the bread maker in the order of liquid first and then flour, and start a flour mixing process.

Step 2: at the end of a dough mixing process, add softened butter, and then start a dough mixing process, which has reached the expansion stage, and carry out basic fermentation.

Step 3: ferment to twice the original size, take out the exhaust, divide into 9 equal parts, knead round, cover with plastic film and relax for 15 minutes.

Step 4: take a ball, roll it into a rectangular shape, turn it over, and put coconut stuffing in 1 / 3 place.

Step 5: roll up and wrap the coconut stuffing, then cut the lower end with a knife, roll it up from top to bottom, and pinch the closing part tightly, so that it won't crack when baking.

Step 6: shape the other dough in the same way, place it on the oil paper covered grill at intervals, and ferment it for the second time.

Step 7: brush a layer of whole egg liquid, send it to the middle layer of the preheated oven, heat up and down 180 degrees, 20 minutes.

Step 8: bake until the surface is golden.

Step 9: finished product drawing.

Step 10: finished product drawing.

Materials required:

High gluten flour: 250g

Butter: 25g

Milk powder: 30g

Egg: 1

Dry yeast: 3G

Water: 110g

Coconut stuffing: right amount

Fine granulated sugar: 35g

Salt: 1g

Note: please adjust the temperature according to the spleen of your oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Mao Mao Chong Ye Rong Mian Bao