Coconut bread (ye rong mian bao )

Coconut bread

Introduction:

"I wanted to learn how to make bread for a long time, so I bought an oven. I always eat steamed buns, steamed bread and fried dough sticks made by myself for breakfast. My son has his own opinions, so I decided to try making bread for a change this time. "

Production steps:

Step 1: take about 3 g of fermentation powder and hydrate it with 35 ℃. And leave it for about 10 minutes.

Step 2: take the right amount of high powder, add the right amount of milk powder, beat an egg in it, pour in the fermented powder water, and then pour in the warm water about 42 degrees. Start kneading.

Step 3: take the right amount of high flour, add the right amount of milk powder, sugar (according to personal taste) and a small amount of salt, beat an egg in it, pour in the fermented powder water, and then pour in the warm water about 42 degrees. Start kneading.

Step 4: knead the dough until it is smooth and soft. Take appropriate amount of butter and melt it in the greenhouse. Put it in the middle of the dough and continue kneading.

Step 5: it's best to knead the dough while beating on the table until the butter is kneaded evenly, about 30 minutes.

Step 6: it's best to knead the dough and beat it on the table until the butter is kneaded evenly for about 30 minutes. Be able to pull out the transparent film on your hand.

Step 7: knead well, put it in the basin, cover it with plastic film and start fermentation. It'll be ready when the fermentation is twice as big.

Step 8: knead well, put it in the basin, cover it with plastic film and start fermentation.

Step 9: wait until the fermentation is twice as big. Take it out to exhaust, and then wake up about 15 minutes later to start making bread.

Step 10: first, knead the dough into long strips, and divide it into almost large dosage forms with a knife.

Step 11: flatten a powder on the table, roll it into a tongue shape with a rolling pin, make the end thinner, and sprinkle coconut on the dough evenly. Then roll it up and put the thin dough under it.

Step 12: put tin foil on the baking tray and put the prepared bread in the baking tray. When it's all done, ferment again. When the dough is twice as big, it can be put into the oven.

Step 13: put tin foil on the baking tray and put the prepared bread in the baking tray. When it's all done, ferment again. When the breadcrumb is twice the size, coat the surface with egg liquid and sprinkle with coconut again so that it can be put into the oven.

Step 14: in the middle layer, bake at 180 degrees for 20 minutes. It's OK after Ding.

Step 15: a delicious breakfast with milk.

Materials required:

High powder: appropriate amount

Milk powder: right amount

Baking powder: appropriate amount

Butter: moderate

Egg: 1

Water: moderate

Sugar: right amount

Salt: small amount

Coconut: right amount

Note: in winter, the temperature is relatively low. If it is fermented indoors, the speed will be relatively slow, so I put it in the oven to ferment at 50 degrees. That way, the speed is relatively fast, basically about 1.5 hours. Generally, when you make snacks at home, you will do more. If the baking tray is not enough, you can also use the grill. It's padded with tin foil to bake snacks.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Rong Mian Bao