Still learning to bake coconut bread(yi ran xue hong bei ye rong mian bao )

Still learning to bake coconut bread

Introduction:

"The toast I made last time tastes light, so the children don't eat it very much. This time, the children want to eat the coconut as soon as they come out of the oven, which is not only fragrant but also sweet. But the bread can't be eaten by the heat. When the bread is just out of the oven, it is still in a high temperature state. The baker's yeast has not completely disappeared. At this time, eating bread will put toxic carcinogens into the bread. When the temperature in the center of the bread drops below 40 ℃ and cools down, the yeast action will stop, and the carbon dioxide will be eliminated at this time. If you want to eat hot bread, you can wait for it to cool down and heat it up. At this time, the yeast will no longer work. I discussed with my children for a long time before I agreed to eat after taking photos. Every time I took photos, it almost cooled down. Sometimes children always rush me because they want to eat. Mom, can you take a picture? I really want to eat. Looking at these two young faces, I think I'm very happy. "

Production steps:

Step 1: ingredients high gluten flour 250 g yeast 2 g Sugar 18 g salt 1.5 g egg 1 coconut stuffing: coconut 30 g milk powder 30 g Sugar 30 g egg 1

Step 2: pour the high flour into a large bowl, dig a small hole and pour in the yeast. On the other side, dig a small hole and pour in the sugar and salt. Pour in the water, beat in the eggs and stir well. Pour in the toaster and start the dough mixing process.

Step 3: now prepare the coconut. In a large bowl, pour in coconut milk powder, sugar powder and eggs

Step 4: at the end of blending procedure 1, check the gluten expansion stage.

Step 5: pour the butter into the starter and noodle program 2.

Step 6: when the gluten can be pulled out, a thin film is put on the hand, which is known as glove film.

Step 7: put the dough back into the bread barrel and ferment 2 to 2.5 times the size. Then take out the air and divide it into 6 equal parts.

Step 8: roll it into a tongue.

Step 9: roll from top to bottom, relax in the middle for 15 minutes, and then roll (8.9. Repeat 3 times)

Step 10: roll in the coconut (I'll send in the rest of the dried fruit) and roll it.

Step 11: rub it long again, and cut it directly and thoroughly in the middle, that is, keep one end not cut off (half of the cut in the picture is not very good for shaping)

Step 12: ferment twice and brush water before entering the oven. Preheat the upper and lower tubes for 15 minutes at 190 ℃

Materials required:

High gluten flour: 250g

Yeast: 2G

Eggs: 2

Coconut: 30g

Milk powder: 30g

Sugar: 15g

Salt: 1.5g

Powdered sugar: 30g

Note: * cover with a clean wet towel when slack. *Cut the bread the same size, otherwise the roll will affect the appearance. *When rolling, we must grasp both ends together, and pay special attention to the cut end. If we let go of the cut end, not only the coconut will fall, but also the beauty of the back shape will be affected. *If you have a paper holder, it's better to shape. You don't have to be so tired. *Water should be added slowly. Different brands of flour and different humidity of climate will affect the degree of water absorption. *The temperature of the oven is different. We should adjust it according to our own oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Yi Ran Xue Hong Bei Ye Rong Mian Bao