Sweet coconut bread(ye rong tian mian bao )

Sweet coconut bread

Introduction:

"It's getting hotter. When it's not very hot, it's the best time to make bread. Among all kinds of bread, coconut bread is the first one I learned to make, and it is also the favorite of my family. Everyone must have a coconut complex for bread. The formula given here is moderate in hardness and softness, which is convenient for shaping. At the same time, the direct method is more suitable for novices. At home at the weekend, make such a bun and have afternoon tea together. "

Production steps:

Step 1: weigh the flour and yeast, put the yeast in the flour and cover the flour with a nest; weigh the other ingredients except butter and put them into the bread maker; start the kneading process; the dough slowly starts to gather together.

Step 2: add butter when you can pull out the thick dough after 15 minutes.

Step 3: start a kneading process again, and after about 20 minutes, there will be some thin and serrated holes. If you want to make toast, you need a very thin film and smooth round holes.

Step 4: ferment to 2-3 times of the size in a warm and humid place, press a hole with your hand, it will not rebound, and the fermentation is basically over.

Step 5: coconut stuffing ingredients: butter 25g, sugar 25g, egg yolk 25g, coconut 50g, milk 10g. Production method: soften the butter, add the sugar and stir until the color becomes lighter and the volume becomes larger; add the egg liquid in several times and stir evenly; add the coconut and stir evenly; add the milk and stir evenly, and refrigerate for 10 minutes. Divide it into 6 pieces of uniform size and gather them into a ball.

Step 6: divide the dough into 6 even sized dough, roll them round and relax for 10 minutes, roll them into pieces, then wrap them with coconut stuffing, and then roll them round.

Step 7: roll the dough into an oval piece, and make a 1 / 3 long cut on the top piece on one side. Be careful not to break the lower piece.

Step 8: turn the mask around, roll it up from the uncut side, close the mouth and connect the two sides together. Turn the oven to the fermentation place and put a bowl of warm water for final fermentation. The fermentation time is about 45 minutes and the dough is twice the size.

Step 9: brush a thin layer of whole egg liquid on the fermented bread crust, one layer is OK, don't brush more, so as to keep the color beautiful.

Step 10: put it in the middle layer of the oven, lower tube 160 degrees, upper tube 190 degrees, bake for 16 minutes, then turn yellow.

Step 11: how about it? It tastes good.

Step 12: preservation of bread: after cooling to room temperature, put it into fresh-keeping bag and seal it. If you keep it for a long time, freeze it directly, take it out to warm it before eating, bake it again or microwave it.

Materials required:

High gluten powder: 175g

Low gluten powder: 75g

Yeast: 3 G

Fine granulated sugar: 40g

Salt: 3 G

Whole egg liquid: 25g

Milk: 135g

Butter: 25g

Egg: 25g

Coconut: 50g

Note: 1. This formula can make 6 coconut bread, the diameter of the finished bread is 15cm-18cm, please increase or decrease the amount of dough according to the same proportion of your oven size; 2. Students without bread maker can knead dough by hand; the bread maker used here is the bread maker bought by ACA four years ago, and the specific model is not clear. Due to the difference in power and kneading method of each bread maker, the above mentioned Time is only for reference, the specific reference degree; 3, the oven temperature is not the same, if there is no upper and lower tube separation temperature control oven, you can choose 180 degrees baking, the degree of color on the surface as the standard; there is upper and lower tube separation temperature control oven, please take the actual temperature of the oven as the standard; I use ukoeo oven here, almost no temperature difference, so the above mentioned is the standard Temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Tian Mian Bao