Baby meal coconut bread
food
High gluten flour120g; Low gluten flour 30g butter 30g; Instant dry yeast 1 teaspoon (5ml); Whole egg liquid 65g whole milk powder18g; 70 grams of coconut milk;
35 grams of powdered sugar; 80 grams of water; Fine sugar18g; Salt 1/2 tsp (2.5 ml);
The coconut stuffing of this coconut bread does not use butter, which is simpler to make, but it is also delicious!
Steps/methods
1
Dough ingredients: high-gluten flour 120g, low-gluten flour 30g, butter 30g, fine sugar 18g, salt 1/2 teaspoons (2.5ML), instant dry yeast 1 teaspoon (5ML), water 80g, whole egg liquid 30g and whole milk powder 8g.
2
Coconut paste: 70g of coconut paste, 35g of powdered sugar, 35g of whole egg liquid, whole milk powder10g;
three
Bread dough is made in exactly the same way as ordinary bread. Knead the dough-making raw materials into a drawable film, ferment at room temperature to 2.5 times the size (about 28 degrees 1 hour), exhaust the fermented dough, knead it into five parts, and ferment in the middle for 15 minutes.
four
Make coconut stuffing. Pour all the ingredients of coconut stuffing into a large bowl and stir well. The prepared coconut stuffing is also divided into 5 parts; Take a piece of dough fermented in the middle and roll it into an oval shape.
five
Put 1 coconut stuffing into the center of the dough; Knead the dough and wrap the coconut stuffing in the dough; After kneading, you will get a long olive dough. Turn the dough over and close it towards the bottom.
six
Roll the dough into an oval shape again; Use a vertical knife in the middle of the dough, don't cut off one end.
seven
Rub the cut dough like a twist, and then rub the two ends together; Put the dough into a bread paper tray for the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%).
eight
After fermenting to twice the size, brush a layer of whole egg liquid on the surface of dough; Put it in an oven preheated to 180℃ and bake for about 15 minutes until the bread surface is golden yellow.