Coconut bread (ye rong mian bao )

Coconut bread

Introduction:

Production steps:

Step 1: stir the yeast with a little water of about 30 degrees, precipitate for a while, and then pour it into the bread material except butter and milk. Divide the milk into flour, and then use chopsticks to stir into flocs.

Step 2: put the dough on the chopping board and rub it continuously.

Step 3: the dough is very sticky and the surface is not smooth. (we must insist on kneading, and never add flour casually. As long as we can insist on kneading, the dough will become smooth.) If the flour sticks to the chopping board, you can shovel it with a plastic scraper and continue to knead it.

Step 4: I've been rubbing on the chopping board for the first 15 minutes. Gradually, the dough becomes smooth, elastic and non stick.

Step 5: when the operation reaches a certain extent, try to open the dough. At this time, the dough can be opened, but many cracks will be removed. When the softened butter is added to the dough, and then the dough is kneaded again.

Step 6: slowly, the dough becomes smoother and more elastic. Detect the strength of gluten timely. If the dough can support a thin film, but it is not particularly tough, it is still easy to break. When the broken hole is irregular, it reaches the expansion stage.

Step 7: at this time, put the dough into a large basin, cover it with plastic film for fermentation. (I ferment in an oven set at 40 degrees)

Step 8: when fermenting to 2.5 times the size, take out the dough and let out the air.

Step 9: divide the dough into small dough with uniform size and ferment for 15 minutes.

Step 10: during the fermentation in the middle of the 15 minutes, mix all the ingredients of the coconut stuffing with the softened butter, and stir well.

Step 11: after the intermediate fermentation, take a dough, roll it into a long oval shape, put in the coconut stuffing, wrap the dough, roll it into a long oval shape with the end down.

Step 12: cut one end of the long oval dough vertically, then twist the two ends together, and finally hold the two ends.

Step 13: put the shaped dough into the baking tray with oil paper, and conduct the second fermentation (the best fermentation environment: temperature 35-38 ℃, humidity 85%, I put a bowl with boiling water in the oven to increase the humidity, and then the oven is still open at 35 ℃).

Step 14: when the breadcrumb is fermented to twice the size, coat it with egg liquid, put it into the preheated oven, bake it at 180 degrees, and bake it for about 10 minutes, then the surface of the bread will be golden. (I'm a big oven, so the time may be shorter. When I bake for the first time, it takes 15 minutes according to the prescription, and the result is a little scorched. So the specific baking time depends on your oven.)

Materials required:

GAOJIN powder: 150g

Milk: 70g

Salt: 2G

Powdered sugar: 30g

Egg liquid: 15g

Yeast: 2G

Butter: 15g

Coconut: 30g

Fine granulated sugar: 20g

Note: 1. Do not stir the yeast with superheated water. If it is too hot, the yeast will be scalded to death. 2. The dough is very wet at the beginning of kneading. Do not add flour easily at this time, otherwise it will affect the bread making. 3. It must be fully fermented. I didn't understand it before. I used to make bread before the fermentation was finished. The bread that came out of this way was stiff and tasted very bad, which made me afraid to make bread for a time. 4. If the temperature at home is not enough, you can put the dough into the oven for fermentation. I set the temperature at 40 ℃, and the fermentation will be completed in an hour and a half. 5. The second fermentation also requires humidity, so you can put a bowl of boiling water in the oven to increase humidity. 6. Each oven is different, so you can control the specific baking time. When you see the golden surface of the bread, you can come out of the oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Mian Bao