Coconut bread(ye xiang mian bao )

Coconut bread

Introduction:

Production steps:

Step 1: filling production: < br > after the eggs are broken up, add the sugar and mix well. (it is not necessary to beat it evenly, otherwise it will not stir well after adding powder.)

Step 2: add the sifted low flour and corn starch and mix well.

Step 3: Boil the coconut juice to a slight boil.

Step 4: add the coconut juice into the egg paste little by little, stir while adding, until all the coconut juice is added, stir well, and sift.

Step 5: slowly cook the screened liquid over low heat, and stir until thick.

Step 6: cover the surface of the stuffing with plastic film to prevent skin formation, and let it cool for use. Mix well before use.

Step 7: knead all the ingredients except butter into a smooth dough.

Step 8:

Step 9: break the butter softened at room temperature into small pieces and add it into the dough. Knead until the dough can pull out the expansion stage of the film, and then conduct basic fermentation to 2.5 times the size.

Step 10: exhaust the fermented dough, divide it into 8 parts, roll it round, cover it with plastic film and relax for 15 minutes.

Step 11: flatten the loose dough again and let out the air. Wrap it with coconut stuffing and seal the mouth.

Step 12: shape it into a circle, flatten it with your palm, and cut out the shape of the petals with a knife.

Step 13: don't cut in the middle.

Step 14: drain into the baking pan. Put it in a warm and moist place for final fermentation to 2.5 times the size.

Step 15: preheat the oven at 180 ° for 5-8 minutes, brush the surface of the fermented bread with egg milk, put it in the middle of the oven for 15 minutes. Cover the bread with tinfoil after coloring.

Materials required:

Egg liquid: 90g

Sugar: 25g

Low powder: 9g

Corn starch: 9g

Coconut powder: 1 / 2 teaspoon

Coconut milk: 180g

High flour: 280g

Salt: 1 / 4 teaspoon

Milk: 180g

Yeast: 4.5g

Butter: 30g

Note: I use Midea 25 liter oven, the internal temperature is relatively high, so I only use 150 ° to bake. It is recommended that my sister also use this temperature.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Ye Xiang Mian Bao