Making Coconut Bread Making Coconut Bread Making Coconut Bread Making Coconut Bread full of fragrance, delicate texture and no impurities, first of all, we must choose the right materials of coconut bread, master the making method of coconut bread, and also need to know some cooking skills of coconut bread. Now I will share the making of coconut bread.
Making coconut bread 1
Ingredients for coconut bread
Main bread materials
Two eggs
220-230ml of milk
40 grams of sugar
500 grams of high gluten flour
Yeast 5g
condiments
Proper amount of shredded coconut
Proper amount of coarse sugar
Egg yolk 1 piece
The method of coconut bread
Step 1: First put the eggs, milk and sugar into the bread maker.
Step two, add high-gluten flour, dig a small hole and bury it with yeast powder.
Step 3, adjust the bread machine to the dough mixing program.
Step 4, put the butter into the bread machine, mix the dough, and wait for fermentation after the program is over.
The fifth step, fermentation can be completed in about 1 hour, and the temperature here is about 25 degrees.
Step six, mix the sugar and shredded coconut.
Step 7, the dough is vented and shaped, divided into 16 portions, about 50 grams.
Step 8: Roll the dough into a tongue shape, spread with shredded sugar coconuts and roll it up.
Step 9: Divide everything in two, put it in coconut sugar and roll it up.
Step 10: Put oil paper on the baking tray, take out the bread embryo and cut it downwards.
Step 1 1. Wait for the second fermentation for about 15 minutes. Look! Little fatty is so cute.
Step 12: preheat the oven for 5 minutes 160 degrees. Brush the bread embryo with egg yolk water.
Step 13, bake in the oven 160℃ for 40 minutes. Cover the middle with tin foil to prevent the surface from burning.
Step 14: Finish the coconut bread with good color, fragrance and taste.
Step 15, coconut fragrance is overflowing!
Step 16, very soft, please take one!
Cooking skills of coconut bread
1, the dough making time is closely related to temperature and humidity, which will directly affect the dough making time. Look at the dough when it's twice as big.
2, the oven temperature is different, so the baking time depends on your own oven.
Making Coconut Bread 2 Filling:
Egg liquid 90g, sugar 25g, low flour 9g, corn starch 9g, coconut powder12 tsp, coconut juice 180g.
Dough material:
280g of high flour, 40g of sugar, 4 tablespoons of salt1/,30g of egg liquid, 4.5g of milk 180g of yeast and 30g of butter.
Production method:
1, stuffing making: after the eggs are broken, add fine sugar and stir well. (Don't send it away, it needs to be stirred evenly, otherwise it will be mixed unevenly after adding powder. )
2. Add the sieved low flour and corn starch and stir well.
3. Cook the coconut milk until it is slightly boiling.
4. Add coconut milk into the egg paste bit by bit, stirring while adding until all coconut milk is added, stirring evenly and sieving.
5. Cook the sieved liquid slowly with low fire, and stir until it becomes thick while cooking.
6. Cover the surface of the prepared stuffing with plastic wrap to prevent crusting and cool for later use. Stir well before use.
7. Knead all the ingredients except butter into a smooth dough.
8. Break the butter softened at room temperature into small pieces and add them to the dough, knead until the dough can be pulled out of the film, and carry out basic fermentation to 2.5 times the size.
9. Vent the fermented dough, divide it into 8 parts, round it, cover it with plastic wrap, and relax for 15 minutes.
10, the slack dough is compressed and exhausted again, wrapped with coconut stuffing and sealed.
1 1. Make a circle, flatten it with your palm, and cut out the shape of petals with a knife.
12, don't cut in the middle.
13, discharged into the baking tray. Put it in a warm and humid place for final fermentation until it is 2.5 times larger.
14 preheating, 180 oven for 5-8 minutes. Brush the surface of the fermented bread with eggs and milk, and put it in the middle layer of the oven 15 minutes. Cover the bread with tin foil after coloring.