Coconut bread (with coconut stuffing)(ye rong mian bao fu ye rong xian de zuo fa )

Coconut bread (with coconut stuffing)

Introduction:

"Soft, fragrant bread comes out of the oven..."

Production steps:

Step 1: weigh the coconut stuffing.

Step 2: beat butter and sugar with chopsticks until they are fluffy.

Step 3: add the whole egg liquid in several times.

Step 4: mix well.

Step 5: add the coconut, add the milk slowly, and stir well.

Step 6: coconut stuffing is ready.

Step 7: set aside all the ingredients of the dough, mix them together and add butter.

Step 8: beat out the film with a toaster.

Step 9: ferment in a pot for 2-3 hours.

Step 10: pull into a small group.

Step 11: roll with a rolling pin.

Step 12: pack in the coconut stuffing and squeeze it tightly like a bun.

Step 13: click "roll out" and make several vertical strokes with a sharp knife.

Step 14: roll up.

Step 15: twist it like a twist.

Step 16: pinch the two sides together, and the coconut bread base will be fine.

Step 17: brush the egg liquid after fermentation again.

Step 18: turn the oven up and down 180 degrees for 25 minutes, and the delicious bread comes out of the oven.

Step 19: soft and fragrant with coconut

Step 20: eat

Materials required:

High gluten flour: 300g

Egg: 1, about 60g

Sugar: 25g

Milk: 150g

Yeast powder: 3 G

Butter: 25g

Coconut stuffing: right amount

Whole egg liquid: 25g

Note: the bread is soft, kneading is absolutely the key, only knead the film, and then after 2 times of fermentation, the bread will be soft.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Rong Mian Bao Fu Ye Rong Xian De Zuo Fa