Coconut bread(ye rong hua xing mian bao )

Coconut bread

Introduction:

Production steps:

Step 1: put all the bread ingredients except butter into the bread maker, mix for 15 minutes, add butter and mix for 20 minutes, then take out the dough

Step 2: take out the dough and drop it on the panel for a few minutes, then pull out the film to the expansion stage, and ferment to 2 to 2.5 times the size

Step 3: air out the fermented dough, divide it into 5 parts, knead it into small round dough, and ferment for 15 minutes

Step 4: take a middle fermented dough, press flat, and wrap in 1 part of coconut stuffing

Step 5: close the mouth down and roll it into a flat circle with a rolling pin

Step 6: use scissors to cut a few knives on the flat dough, you can cut a few knives more, I cut less

Step 7: shape the dough into a flower

Step 8: put in the oven at 38 ℃ and 80% humidity (put the baking tray in the oven and a plate of boiling water at the bottom), and finally ferment until the bread is twice as big as the original

Step 9: brush a layer of egg liquid on the surface of the fermented bread

Step 10: put into the preheated oven, 180 degrees, middle layer, up and down the fire, about 15 minutes, until the surface is golden

Step 11: freshly baked bread

Materials required:

High gluten flour: 140g

Water: 80g

Dry yeast: 1 tsp

Fine granulated sugar: 25g

Salt: 1 / 4 tsp

Milk powder: 6 g

Whole egg: 15g

Butter: 15g

Coconut: 30g

Egg: 15g

Note: coconut stuffing process: 1. Soften the butter, add sugar and egg mixture, and then pour in the coconut. 2. Knead the coconut and butter by hand to form coconut stuffing, and divide into 5 parts.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Hua Xing Mian Bao