Coconut bread (ye rong mian bao )

Coconut bread

Introduction:

"Today, I'm a little worried about making bread for the first time. I don't know if I can succeed. My daughter likes to eat. I don't want to buy things outside for her. I'm more relieved to make it myself. I have a first time. Even if I don't succeed, I have to try it. I don't have a toaster to knead it by myself. Oh, I'm so tired. My hand hurt a little when I knead it before, but I always knead it when I think of my daughter Insist, I go to pick up my daughter, said today my mother made bread for you to eat, did not expect that she said it must not be delicious, dizzy, vomiting blood, go home to her to eat, since she said it was delicious, the emperor is worthy of people, my daughter likes it. I'm sorry to say so much. Now let's talk about this bread. I like eating coconut flavor. So today's Coconut bread is very fragrant and soft inside. If you like coconut flavor, you can try it. "

Production steps:

Step 1: prepare the ingredients for the dough.

Step 2: 2: add all the ingredients except butter.

Step 3: 3: knead until the dough is smooth, add butter and continue kneading until the dough is complete. Take a small piece of dough and pull out the translucent film. I'm sorry I forgot to pat it when adding butter,

Step 4: 4: basic fermentation to 2 times the size

Step 5: 5: to make coconut paste, soften the butter first, and mix with powdered sugar.

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

Step 7: 7: then add the coconut

Step 8: 8: then add milk and stir.

Step 9: 9: after the dough is fermented, take it out and roll it into a rectangle, then spread coconut paste on it.

Step 10: 10: then roll it into shape.

Step 11: 11: cut it from the middle, screw it into a figure of eight, and pinch both ends tightly.

Step 12: 12; the picture has been fermented, and the hair is full.

Step 13: take off the film at 13:190 ℃ for 30 minutes.

Materials required:

High gluten flour: 250g

Powdered sugar: 35g

Whole egg: 35g

Salt: 2G

Yeast: 3 G

Milk powder: 8g

Milk: 145g

Butter: 30g

Coconut: 55g

Note: when baking, if the skin is colored, add a layer of tin foil, I also add it, it's a bit burnt, so it's conceivable that I didn't add it.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Ye Rong Mian Bao