Coconut bread(ye zi mian bao )

Coconut bread

Introduction:

Production steps:

Step 1: pour all the dough ingredients except butter into the toaster and stir for 20 minutes.

Step 2: add butter and stir for another 20 minutes until the expansion stage.

Step 3: put the stirred dough into the container, cover it with plastic film and ferment to 2-2.5 times the size.

Step 4: coconut filling: soften the butter and stir well.

Step 5: add sugar and mix well.

Step 6: add egg liquid in several times and stir evenly.

Step 7: pour in coconut powder and mix well.

Step 8: add milk and mix well.

Step 9: let the coconut powder absorb enough water.

Step 10: divide the fermented dough into 9 equal parts after exhausting, round the dough and relax the fresh-keeping mold on the back cover for 10 minutes.

Step 11: roll it into an ellipse.

Step 12: flatten the edge of one side of the dough after turning, so as to close the dough.

Step 13: apply a layer of coconut stuffing, about 30g.

Step 14: roll the dough from top to bottom.

Step 15: stick tightly at the necking.

Step 16: flatten slightly and fold in half.

Step 17: cut in the middle with a knife.

Step 18: open it from the knife edge, spread it flat and put it in the mold (or directly put it on the baking tray) for secondary fermentation.

Step 19: after fermentation, brush a layer of whole egg liquid and sprinkle with crushed almonds.

Step 20: preheat the oven at 170 ℃ for 15 minutes.

Step 21: finished product drawing

Step 22: finished product drawing

Step 23: finished product drawing

Step 24: soup method: add 100g high powder into 500ml water and stir evenly. Put it on the fire and keep stirring. When it is heated to 65 degrees, leave the fire. At this time, there will be lines when the batter is stirred

Step 25: put it into a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it after it is lowered to room temperature. PS, if it is made according to the dosage in the formula, it is easy to paste the pot, and the weight will be insufficient due to water loss after heating. So you can do more, good soup paste, if not used up, can be sealed into the refrigerator for 1-2 days, if the soup paste becomes gray, can not be used.

Materials required:

High flour: 210g

Low powder: 56 G

Milk powder: 20g

Sugar: 42g

Salt: 1 / 2 tsp

Yeast powder: 4.5g

Eggs: 30g

Water: 85ml

Soup: 84g

Butter: 22G

Fine granulated sugar: 50g

Coconut powder: 100g

Milk: 50g

Egg liquid: right amount

Crushed almonds: right amount

Note: soup, in baking, means that flour is heated after adding water to make starch gelatinize, or adding hot water at different temperatures to make starch gelatinize. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Zi Mian Bao