Today, first on this bread, it not only has milk flavor, but also has a strong coconut flavor. It is deeply loved by everyone. I don’t know how to make this kind of bread several times. Every time I don’t have enough points, so everyone Be sure to bookmark this recipe and really recommend this bread:
The main raw materials:
250 grams of high-gluten flour, 90 grams of milk, 3 grams of yeast, 2.5 grams of salt, 7 grams of milk powder, 48 grams of eggs, 36 grams of honey, 25 grams of fine sugar, 25 grams of corn oil.
Coconut stuffing: coconut 100 grams, 40 grams of whole egg liquid, 30 grams of powdered sugar, 50 grams of butter.
Production steps:
1. Prepare coconut stuffing: Coconut 100 g Butter 50 g Sugar powder 30 g Egg liquid 40 g.
2. butter softened, add sugar powder to send, add egg liquid three times.
3. stir evenly.
4. add coconut.
5. can be in a group, coconut can be adjusted to dry and thin degree.
6. first put liquid milk, honey and sugar, eggs, add olive oil (if you use butter, use the oil after the first time, add butter when good noodles), add flour, milk powder, salt and yeast, yeast can not Put together with salt, yeast is best buried in flour.
7. start the bread machine and noodles, rubbing out a glove film. After 1 hour of basic fermentation (fermented to 2.5 times larger) how to test the success of the fermentation: the index finger sticks to the flour, inserts it into the dough, and does not retract.
8. exhaust, this stage should be rubbed hard.
9. open the agent (see figure).
10. Spread the coconut stuffing.
11. three fold, then cut the width as shown.
12. as shown in the screw (does a total of eight).
13. put the pan.
14. then put in the oven, put a pot of hot water in the oven, close the oven door for the final fermentation, about 40 minutes to 1 hour, until the dough becomes 2 times the original, the surface brushed egg liquid.
15. The oven is warmed up in advance, lit at 170 degrees, and baked for 20 minutes.
16. baked out.
Coconut must be of good quality so that the taste is authentic.
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