Coconut bread (ye rong mian bao )

Coconut bread

Introduction:

"It's really interesting to try to make bread. I learned this formula from books. But there are some modifications. For example, the original formula is 80g of water, and 6G of milk powder. Because I don't have milk powder, but I want milk flavor, so I changed milk powder and water directly into 80g of milk. The effect is not bad. In addition, I use sand grain to make pastry. If it is too coarse, I will make them thinner, But I didn't go out of my way to buy powdered sugar. Generally speaking, powdered materials need to be screened, but I'm lazy, so I never do this step... Well, actually, the finished product is not bad. "

Production steps:

Step 1: This is the appearance after kneading all the materials of the bread dough - that is, the surface is smooth and the film can be pulled out when gently pulling up the dough

Step 2: put the dough into a 28 degree container and ferment for one hour. You can see that the dough is bigger

Step 3: take out the fermented dough, divide it into 4 equal parts, and roll it round. Then let it stand at room temperature for 10 minutes

Step 4: divide the coconut stuffing into four parts, wrap them in the dough, and shape them into the shape you like. < br > I didn't make it very good-looking. Because I was eager for success, I made a mess of it

The best way to do this is to add water to the top of the pan for 30 minutes

Step 6: put the finished product out of the oven and bake it at 180 degrees for 15 minutes. < br > before baking, you can coat the bread with egg liquid. The color will look beautiful. I have painted this twice

Step 7: This is the first time to make hot dog bread. Because I don't have confidence, I didn't follow the detailed process. I just photographed the finished product. Let's enjoy it. It tastes very good. Haha

Step 8: one more

Materials required:

High gluten flour: 140g (bread dough material)

Milk: 80g (bread dough material)

Dry yeast: 5 ml (bread dough material)

Sugar: 25g (bread dough material)

Salt: 1.25 ml (bread dough material)

Whole egg liquid: 15g (bread dough material)

Butter: 15g (bread dough material)

Shredded coconut: 30g (coconut stuffing)

Egg liquid: 15g (coconut stuffing)

Sugar: 15g (coconut stuffing)

Note: as for the baking time, you have to follow your own oven! For example, my oven is too small, only about 9 liters? So sometimes it can't be roasted according to the formula. For example, if the formula requires 180 degrees for 15 minutes, I'll probably cook at 170 degrees for 15 minutes. So I adjust it to 170 degrees, bake for 15 minutes first, then take it out, change the direction of the baking plate, and then bake, You can also brush a layer of egg liquid on the bread at this time, so that it can be baked and beautiful

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Mian Bao