Coconut flower bread(ye rong hua duo mian bao )

Coconut flower bread

Introduction:

Production steps:

Step 1: soften the butter, stir and beat with sugar;

Step 2: add egg liquid in several times and stir until absorbed;

Step 3: add milk in batches and stir until absorbed;

Step 4: add coconut and mix well;

Step 5: knead to the expansion stage, complete the basic fermentation, take out the exhaust, divide into 4 parts, round, relax for 15 minutes

Step 6: roll each dough into an 8-inch pizza plate

Step 7: take a piece of coconut stuffing on the surface and leave a gap around the edge

Step 8: cover the second piece with coconut stuffing;

Step 9: repeat until the disc is finished;

Step 10: lengthen the bottom dough round, cover the top, and pinch the edges;

Step 11: turn it upside down, put it on the oil coated pizza plate, put a glass in the middle, divide the cake into 8 equal parts, and be careful not to cut it around the center of the circle;

Step 12: take a piece of dough and twist it to the left twice, and the next one to the right twice;

Step 13: twist to the left and right until the dough is used up, poke a few small holes in the center of the circle with a fork, sprinkle with white sesame seeds, sprinkle with high flour, and finally ferment for 30 minutes. Preheat the oven 180 degrees for about 30 minutes.

Materials required:

High gluten flour: 250g

Fine granulated sugar: 20g

Salt: 2G

Yeast: 2G

Whole egg: 30g

Water: 120g

Butter: 20g

Powdered sugar: 35g

Milk: 35g

Coconut: 75g

Precautions: 1. Adjust the baking temperature according to your own oven. 2. During baking, observe the color on the surface of the bread and cover it with tin foil

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Hua Duo Mian Bao