[coconut bread] - full of rich coconut flavor(ye rong mian bao chong man nong yu de ye xiang wei )

[coconut bread] - full of rich coconut flavor

Introduction:

"Although I have just started to wear long sleeves this autumn, the temperature is getting lower and lower, and the comfort of sleep is getting better and better. Every morning when the alarm clock goes off, I will close my eyes and sleep for a while. Unconsciously, I have begun to stay out of bed. But in fact, Lai can only stay for a short time, because children have to go to school, breakfast must not be ignored. Fortunately, Kwai, I am not lazy during the day, and will prepare bread for the main food, so that I can prepare for breakfast more quickly. I'll fry a poached egg or Bacon. I'll have a cup of milk in the microwave oven and some more fruit, and a simple and nutritious breakfast will be ready. The rich coconut flavor is my daughter's favorite. Every time I make coconut stuffing, she can't help digging up some to eat as long as she is at home. The coconut bread made this time is very soft. It's too soft to stand, and it can't cut well. "

Production steps:

Step 1: put all the ingredients except butter into the bread barrel in the order of liquid first and then powder.

Step 2: dig a small hole in the flour, put in yeast, start the flour mixing process, one process for 15 minutes.

Step 3: at the end of the dough mixing, take a look at the dough. It has reached the expansion stage. At this time, add the softened butter and continue to start a dough mixing process.

Step 4: after mixing, the glove film can be easily pulled out, and the dough has reached the complete stage.

Step 5: put the dough back into the bread barrel and cover it with plastic wrap for fermentation.

Step 6: ferment to 2 to 2.5 times the size.

Step 7: take out the fermented dough and exhaust.

Step 8: roll into a thin dough

Step 9: spread a layer of coconut stuffing evenly.

Step 10: roll it up from one side and pinch it tightly.

Step 11: cut through the middle, leaving a little bit on the head.

Step 12: make it into "8" shape.

Step 13: fold both ends in half in the middle and put them in the bread bucket.

Step 14: when the fermentation is twice as large, brush a layer of whole egg liquid on the surface and then start the baking process for 30 minutes.

Materials required:

High flour: 250g

Milk powder: 15g

Water: 120g

Egg liquid: 30g

Sugar: 40g

Salt: 3 G

Yeast: 5g

Butter: 30g

Coconut: right amount

Note: different seasons, different brands will cause different water absorption of flour, so when trying a new formula, you should reserve 10 to 20 grams of water, depending on the situation of the dough. Coconut stuffing method: raw materials: butter 35g, sugar 35g, whole egg 35g, milk 35g, coconut 75g method: 1: butter softened, add sugar to pass. 2: Add a small amount of egg liquid several times, each time until it is completely fused, and then add the next time. 3: Add a small amount of milk several times, each time until the complete fusion, and then add the next time. 4: Add coconut, cut and mix well.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Mian Bao Chong Man Nong Yu De Ye Xiang Wei