The method of coconut bread 1 difficulty: side dishes (intermediate)
Time: 1 hour or more
condiments
260 grams of high gluten flour
Milk120g
Eggs 1
Yeast 3g
Salt 3g
50 grams of fine sugar
35 grams of butter
Coconut stuffing
80 grams of coconut sauce
Butter 30
Egg yolk 1 piece
20 grams of sugar
Steps to make coconut bread
1 Put the eggs and milk in the bread bucket. I chose about 50 grams of eggs.
2 Add flour, put salt and sugar diagonally on both sides, dig a small hole in the middle, add yeast, and set the dough mixing program for 20 minutes.
3 Add butter when kneading dough until a large piece of film can be pulled out, and then activate kneading for 20 minutes.
4. Choose a good dough fermentation function. After 45 minutes, the dough will double in size, and the fermentation will be completed according to a small pit.
5 Vent the dough, divide it into small portions, knead it evenly, and let it stand for ten minutes.
6 Prepare coconut stuffing and melt the butter.
7 Add coconut, sugar and egg yolk.
8 Stir well with a spoon.
9 flatten a dough, roll it out with a rolling pin, and add coconut stuffing.
10 Wrap it like a steamed stuffed bun, pinch it tightly, roll it with a rolling pin into a tongue, and make several cuts with a knife.
1 1 twisted like hemp rope.
12 pinch the two ends tightly to prevent the bread from falling apart during baking.
When 13 is fermented at room temperature to twice its size, brush the egg liquid and put it in the middle layer of the oven, and bake at 170℃ 15 minutes.
/kloc-it's time for 0/4, and the coconut bread smells good. When you open it, the tissue is very soft.
15 breakfast, a glass of milk, or afternoon tea and a drink are all very good.
Coconut Bread Method 2 Difficulty: Cutting Pier (Elementary)
Time: 10-30 minutes
condiments
200 grams of high-gluten flour
24 grams of fine sugar
3 grams of salt
8 grams of milk powder
24 grams of whole egg liquid
Water 1 18g
Yeast 3 g
26 grams of butter
condiments
25 grams of butter
25 grams of powdered sugar
25 grams of whole egg liquid
25g milk
60 grams of coconut sauce
Steps to make coconut bread
1 Production of coconut stuffing: after the butter is softened, stir it and add powdered sugar to beat it;
Twice, adding egg liquid, and stirring until completely absorbed;
Add milk in three times and stir until absorbed;
4 Add coconut milk and mix well for later use;
5. Pour all the materials except butter into the bread bucket, and set the dough mixing program;
6 After 20 minutes, pause and add butter;
7. The bread machine resets the dough mixing program, and then puts it in a warm place for basic fermentation. When the dough is fermented more than twice as much as before, you can dip your fingers in high-gluten flour and poke a hole in the middle of the dough to prove that the dough has been fermented.
8 take out the dough, divide it into 8 parts, exhaust and knead it round, cover it with plastic wrap and relax for 20 minutes;
9 Roll the dough into an oval shape, as shown in the figure, and roll it several times with a knife, but be careful not to cut it to the end;
10 coconut milk can be divided into 8 equal parts in advance, one of which is taken out and 2/3 coconut milk is evenly spread on the unpaved dough;
1 1 Roll it up from bottom to top, roll it to the incision, and put the remaining coconut stuffing;
12 Continue to roll up, and pinch the convergent position;
13 the remaining dough is also shaped and finally fermented;
After 14 fermentation, brush the surface with milk, preheat the oven to 175 degrees, and bake in a baking tray for 18 minutes.
The method of coconut bread 3 difficulty: side dishes (intermediate)
Time: 1 hour or more
condiments
Gaofen 250 g
70 grams of iced milk
Warm water 40g
40 grams of fine sugar
25 grams of butter
Salt 3g
Eggs 1
Dry yeast 3g
Coconut paste: 50g of coconut paste.
Egg yolk 1 piece
Butter 15g
Fine sugar10g
Steps to make coconut bread
Prepare the required ingredients
Warm water melts yeast;
2 Put the dough materials except butter and milk into a bowl.
Yeast water and sugar are opened on both sides.
Then slowly add the milk
Stir into absorbent cotton
3 after kneading into dough
Start the kneading procedure
Knead until the dough is elastic and smooth.
Add butter and continue kneading.
4. Knead to the stage of full expansion.
That is, the dough has a film.
Cover the dough with plastic wrap or wet cloth.
Ferment at room temperature for about 45 minutes.
5 Prepare coconut stuffing while fermenting dough.
Butter softening
Pour all the ingredients of coconut stuffing into a bowl.
intensive mixing
6 mixed coconut stuffing
The dough is fermented to 2-3 times the original dough size.
If you poke a hole and don't retract, it means that the fermentation is good.
7 after exhaustion
Divide into six equal parts.
Let stand15min.
Take static dough.
Spread the air thinly.
8 packets of coconut stuffing.
Sealed interface
9 "grow into a tongue"
Make several cuts with a knife.
reach
Handle the 10 interface.
Put it evenly on the baking tray.
Fermentation at room temperature 1 hour+
Fermented to twice its original size
1 1 finally brush a layer of egg liquid.
Oven preheating
/kloc-bake at 0/70 degrees for about 25 minutes.
PS: oven temperature is for reference only;