Coconut bread(ye rong hua xing mian bao )

Coconut bread

Introduction:

"It's hot these days, but I'm interested in bread. Because the temperature is high, the fermentation is fast. I feel that it won't take long to finish. It's more exciting than the long wait in winter. I still remember when I first got into the oven, I made a whole plate of bread. As a result, someone joked: This is not making bread, this is making attack weapons! I'm so angry that I almost didn't make it. Now, I'm finally ashamed. Ha ha ha. "

Production steps:

Step 1: prepare the ingredients of the dough: 250g high gluten flour, 120g milk, 50g eggs (1 piece), 20g sugar, 20g butter and 3G yeast

Step 2: pour all the ingredients except butter into the toaster and follow the flour mixing procedure (15 minutes)

Step 3: add butter, and then press the dough mixing procedure again until the expansion stage.

Step 4: take out the dough and put it in a big bowl, cover it with plastic wrap and ferment in a warm place.

Step 5: take it out to exhaust when it is 2 times.

Step 6: divide the dough into 8 equal parts, cover with plastic wrap and wake up for 15 minutes.

Step 7: at this time, prepare the ingredients of coconut: 50g coconut, 30g butter, 50g egg (leave an appropriate amount to brush the surface of bread), 30g sugar

Step 8: soften the butter, add sugar and eggs, then add coconut and mix well.

Step 9: knead the coconut stuffing into 8 small balls.

Step 10: take a dough, wrap it in coconut stuffing, roll it into a round cake shape with the mouth closed down, and cut it into the shape as shown in the picture with a knife or scissors.

Step 11: after cutting, turn the first flap over 90 degrees and make the incision face up into flower shape.

Step 12: put four in a plate, put them into the oven, ferment them to twice the size, brush the egg liquid, put them into the preheated oven, and bake them for 15 minutes at 180 degrees above and below the middle layer.

Materials required:

High gluten flour: 250g

Milk: 120g

Egg: 50g

Sugar: 20g

Butter: 20g

Yeast: 3 G

Coconut: 50g

Note: put the rolled dough directly on the tin foil to cut the shape, or you can't move it after cutting. When cutting petals, first cut them into four equal parts at 3.6.9.12 o'clock, and then divide each part into three equal parts, which will be more uniform.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Hua Xing Mian Bao