Coconut and chrysanthemum bread(ye rong ju hua mian bao )

Coconut and chrysanthemum bread

Introduction:

Production steps:

Step 1: prepare milk, cream and butter

Step 2: pour the milk and cream into the bread barrel according to the amount, then add sugar and stir well

Step 3: weigh the flour and pour it into the bread barrel, then pour yeast over the flour

Step 4: start the dough mixing function of the bread maker and knead for 15 minutes

Step 5: add softened butter and continue to stir for two more times

Step 6: the dough can ferment at room temperature for 40 minutes in summer

Step 7: send to 2-2.5 times to complete the first fermentation.

Step 8: make coconut stuffing when fermenting dough. Beat an egg, beat it into egg liquid, leave about 30g, and leave the rest on the surface of the bread.

Step 9: take out the dough and knead it back to the original size.

Step 10: add melted butter and powdered sugar.

Step 11: divide the dough into several portions and weigh each 60 grams.

Step 12: mix well.

Step 13: wrap in the coconut stuffing.

Step 14: stir well. The coconut stuffing is ready.

Step 15: the dough is 2-2.5 times bigger to complete the first fermentation.

Step 16: divide 12 equal sized dough, cover with plastic film and relax for 7-8 minutes.

Step 17: take a dough and roll it into a circle

Step 18: wrap in the coconut stuffing.

Step 19: wrap it like a bun. Close the mouth and pinch tightly

Step 20: flatten by hand with the mouth down.

Step 21: roll out a little bigger.

Step 22: cut along the edge with scissors, as shown in the picture.

Step 23: turn the side of the cut petal.

Step 24: cut out the petals in turn and turn them into a chrysanthemum shape. Don't cut it in the middle, leave it there as stamens.

Step 25: put the chrysanthemum bread into the baking tray and leave some space between them. Put it in the oven and put a glass of hot water under it. The second fermentation was continued at room temperature. About 40 minutes.

Step 26: brush a thin layer of egg liquid on the surface of the fermented bread.

Step 27: sprinkle a little white sesame seeds on the middle of the stamen. Preheat the oven 170 degrees, put the bread in the middle layer and bake it for about 12 minutes.

Step 28: bake the bread to the surface and color it to the ideal color. The temperature of each oven is different, and the temperature of each oven is adjusted.

Step 29: bake the bread to the surface and color it to the ideal color. The temperature of each oven is different, and the temperature of each oven can be adjusted by itself.

Materials required:

High gluten flour: 250g

Milk: 100ml

Light cream: 30ml

White granulated sugar: 30g

Butter: 30g

Yeast: 3 G

Coconut: 50g

Eggs: 30g

Powdered sugar: 5g

White Sesame: a little

Note: the water absorption of each flour is different, according to their own habits to consider the amount of milk. When making coconut stuffing, the butter is heated to liquid. The freshly baked bread has a hard surface. When it is cooled to a low temperature, it will be softened by packing it in a fresh-keeping bag or sealed box.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Ye Rong Ju Hua Mian Bao