Coconut bread (ye rong mian bao )

Coconut bread

Introduction:

"For novice bakers, the making of bread is a must to learn, seemingly very simple process, to be delicious and good-looking, also contains a lot of knowledge. First of all, bread must be made of high-grade flour. Good finished products cannot be separated from good raw materials. It is recommended to buy them in large supermarkets. Some supermarkets are not easy to buy them. I personally think it is better to buy baking raw materials in Metro, where they are more comprehensive and authentic. Secondly, whether the dough is kneaded to the expansion stage is a very important step. Hand kneading is a very hard thing. However, for friends who like baking, the important thing is that the baking process brings us pleasure, so we don't feel hard. But in order to save time, it's necessary to buy a toaster, so kneading is much easier. Most breads need to be kneaded to the expansion stage, while a little bread needs to be kneaded to the complete stage. When the dough is stretched by hand, the transparent film can be formed, but the film strength is general. After being pierced by hand, the edge of the crevasse is irregular, and the dough is in the expansion stage. If the film toughness is good, it is not easy to be pierced by hand, and the broken edge is very smooth, then the dough has reached the complete stage. Thirdly, the quality of dough fermentation directly affects the taste of bread. If the fermentation is insufficient, the volume is small and the taste is very poor. If the fermentation is excessive, the bread is easy to collapse and produce sour taste, which affects the taste. Generally, the fermentation time is about 28 ℃ at room temperature, which takes one hour. During this period, by observing the size, there is another common method: dip your fingers with a little flour and poke a hole in the dough. The hole will not retract, which proves that the dough is good. Second fermentation after shaping, about 40 minutes, during this period do not touch the dough, it is best to directly put into the oven, so as to reduce the evaporation of water, again to double the size of the baking directly. What's more, when you see a little paste on the surface, brush the egg liquid halfway and cover the surface with tin foil. "

Production steps:

Step 1: 150g high gluten flour, 50g low gluten flour, 15g rock sugar flour, 4G yeast, 160g water, knead into dough and ferment into honeycomb

Step 2: mix the remaining high gluten flour, low gluten flour, rock sugar flour, 50 grams of egg liquid, 1 gram of salt, 45 grams of water with the fermented dough, put them into the bread maker and knead them until the dough is formed

Step 3: add butter and continue kneading

Step 4: knead to expansion stage

Step 5: ferment to 2.5 times the original size

Step 6: exhaust, reshape and brush the surface with egg liquid

Step 7: Sprinkle with coconut

Step 8: put it into the oven to ferment to twice the size and bake for 18 minutes. The time depends on the power of the oven. Brush the egg liquid again in the middle of the way. If the surface is burnt, cover it with tin foil in advance.

Step 9: it's out

Step 10: the internal organization is quite good

Materials required:

GAOJIN powder: 300g

Low gluten powder: 100g

Rock sugar powder: 80g

Warm water: 205g

Egg liquid: 80g

Butter: 15g

Yeast: 4 g

Salt: 1g

Note: one: bread should not be stored in the refrigerator, can be sealed with self sealing bag in a cool place. 2： Bread baked while hot to eat the best, good taste, but also better for the stomach.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Mian Bao