coconut bread (nai xiang ye rong mian bao )

coconut bread

Introduction:

"The fragrance of coconut is really not something that can be replaced by other things. The mellow fragrance of coconut meat can not be dispersed for a long time between lips and teeth. When you open the oven that moment, the smell of bread can not stop! Soft tissue, fragrant smell, even know just out of the oven bread to eat bad, or can't help eating a piece, really super delicious!! After a night, it's still so soft and fragrant. In the morning, a glass of milk and a piece of coconut bread will go to work in the morning. "

Production steps:

Step 1: 1. Put milk, egg liquid, sugar, salt, condensed milk, milk, low flour, high gluten powder into the bread barrel in order. Put yeast in the powder and knead the dough for 20 minutes.

Step 2: make coconut stuffing: mix coconut shreds, sugar, condensed milk and egg mixture.

Step 3: divide into 5 equal parts.

Step 4: after kneading for 20 minutes, add butter and knead again for 20 minutes until the dough reaches the expansion stage.

Step 5: ferment for 1 hour to twice the original size.

Step 6: after the hair is finished, knead and exhaust, divide into 5 equal parts, cover with plastic film for 15 minutes.

Step 7: take one side of the ball and roll it into an oval shape. Put coconut stuffing in the middle.

Step 8: close and pinch.

Step 9: close the mouth and put it down in the baking pan. Make other dough in turn and put it into the oven to ferment again.

Step 10: ferment to twice the original size, take out and brush the whole egg liquid.

Step 11: preheat the oven, middle and lower layers 180 degrees, 18 minutes, the middle of the bread coloring to cover with tin foil.

Step 12: not bad. The bread with milk and coconut fragrance is out of the oven.

Step 13: finished product drawing.

Materials required:

High flour: 130g

Low powder: 30g

Butter: 15g

Salt: 1g

Sugar: 25g

Fermentation powder: 2G

Egg liquid: 20g

Milk: 65g

Condensed milk: 15g

Shredded coconut: 50g (coconut stuffing)

Note: 1. Yeast is best to use high sugar resistant fermentation powder, no best to open the fermentation powder and sugar, so as not to affect the dough fermentation. 2. The toaster still doesn't reach the ideal state after kneading twice. It's better to knead it by hand for another ten minutes to bake it. 3. Observe the baking process at any time. When the bread is colored, it should be covered with tin foil in time to prevent the surface of the bread from being burnt.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Ye Rong Mian Bao