Coconut bread: incomparably sweet(ye rong mian bao wu bi xiang tian )

Coconut bread: incomparably sweet

Introduction:

"When I was a child, I liked the sweet and delicious coconut bread. The strong fragrance of coconut is unforgettable today. "

Production steps:

Step 1: add 50g of high flour, low flour, yeast, salt, granulated sugar, egg liquid, 130g of milk and 100g of water into the toaster, and start the 8-step kneading.

Step 2: start the 8th gear and the noodle making gear, start the first noodle making, stop the machine when the noodle making is finished, and do not ferment.

Step 3: after the first mixing, the dough can not pull out a film.

Step 4: start the toaster, make the second dough, do not ferment, after the second dough, it can barely form a film.

Step 5: add 50 grams of butter and start the third mixing. If necessary, make the fourth mixing.

Step 6: after the third or fourth mixing, a film can be pulled out so that fermentation can be carried out.

Step 7: look at the state of the film. Even if there is a crack, it is very smooth around the crack. That's OK.

Step 8: ferment to twice the size.

Step 9: divide into small dough of about 60g.

Step 10: take a dough, roll it slightly and wrap in the coconut stuffing.

Step 11: after wrapping the coconut stuffing, flatten it by hand and cut it 6 times.

Step 12: on the basis of the six cuts just now, cut one more knife in each, so that it is divided into 12.

Step 13: fold each slice in half, so you can put it into the bread holder.

Step 14: brush the egg.

Step 15: second fermentation in the middle layer of oven.

Step 16: ferment to twice the size and prepare to start baking.

Step 17: preheat the oven 180 degrees, then bake in the middle for about 15 minutes.

Step 18: the delicious bread is coming.

Step 19: are you hungry? Let's have a coconut bread. It's sweet and fragrant.

Materials required:

High flour: 400g

Low powder: 100g

Yeast: 5g

Salt: 5g

Sugar: 80g

Egg liquid: 50g

Butter: 50g

Milk: 130g

Water: 100g

Butter (for coconut stuffing): 50g

Sugar (coconut stuffing): 50g

Coconut: 100g

Egg liquid (for coconut stuffing): 50g

Milk (for coconut stuffing): 20g

Note: if you are not proficient in cutting 12 knives, the simplest way is to cut 8 knives, first cross cut, and then cut each knife, so a total of eight knives, cutting method is simple, not bad.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Mian Bao Wu Bi Xiang Tian