How to make desiccated coconut bread, how to make deceitful coconut bread

Desiccated coconut bread ingredients:

Bread crumb ingredients: 300 grams of bread flour, 1 egg, 150 grams of milk, 35 grams of butter, 3 grams of salt, 3 grams of yeast, 40 grams of sugar;

Ingredients: 30 grams of butter, 30 grams of powdered sugar, 1 whole egg (small), 30 grams of milk, 50 grams of desiccated coconut.

Method: 1. Add eggs, milk, sugar and salt to the bread machine bucket and stir the sugar to dissolve.

2. Then add the flour, put yeast on top of the flour, and start the (quick) and dough program.

3. Pour in the melted butter at the end of one procedure and continue to start the rapid dough mixing procedure.

4. Ferment the dough to twice the size.

5. Make desiccated coconut in the bread machine and dough process: soften the butter at room temperature and beat it with powdered sugar in 3 times.

6. Add the whole egg liquid in batches, cut and mix to absorb.

7. Add milk in batches to mix and absorb.

8. Finally, add the desiccated coconut and mix.

9. Mix well.

10. Reconcile the desiccated coconut.

11. Divide the dough into 3 equal parts.

12. Take a dough and roll it out into a dough sheet.

13. Divide the desiccated coconut into 3 equal portions, and spread each portion evenly on the dough sheet.

14. Roll into a roll.

15. Cut the dough roll vertically in half, leaving the head uncut off.

16. Braided the two halves into a twisted shape and put them horizontally into the bread machine bucket.

17. Make three pieces of noodles into 3 braids, and all of them are discharged horizontally back into the bread bucket to start the fermentation function.

18. After the fermentation is completed, first cover the bread bucket with aluminum foil, start the baking function for 15 minutes and quickly remove the aluminum foil, and take out the bread bucket at the end of the program.

Raw material formula: 120g of high-gluten flour, 30g of low flour, 30g of butter, 18g of caster sugar, 1 2 teaspoons of salt (, 1 teaspoon (5ml) of instant dry yeast, 80g of water, 30g of whole egg liquid, 8g of whole milk powder;

Desiccated coconut filling: 70g minced coconut, 35g powdered sugar, 35g whole egg liquid, 10g whole milk powder;

Surface brush liquid: appropriate amount of whole egg liquid.

How to make it: 1) First of all, the method of making bread dough is exactly the same as that of regular bread. Knead the ingredients for making the dough into a dough, knead it until it can pull out the film expansion stage, ferment at room temperature until it doubles (about 1 hour at a temperature of 28), drain the air from the fermented dough, divide it into 5 parts, and ferment it for 15 minutes.

2) Make the desiccated coconut filling. Pour all the ingredients of the desiccated coconut filling into a large bowl and mix well. The finished grated coconut filling is also divided into 5 portions.

3) Take a piece of dough that has risen in the middle and roll it out into a long oval shape.

4) Top the dough** with 1 portion of desiccated coconut.

5) Knead the dough together and wrap the desiccated coconut filling in the dough.

6) After kneading, the result is a long olive-shaped dough. Turn the dough over with the cuff facing the bottom.

7) Roll out the dough again into a long oval shape, using a vertical knife in the middle of the dough, without cutting off one end. Twist the cut dough together like a twist and knead the ends together.

8) Place the formed dough in a bread tray for a second fermentation (optimal fermentation environment: temperature 35-38, humidity 85%).

9) After fermentation to twice the size, brush the surface of the dough with a layer of whole egg liquid; Bake in a preheated oven on top and bottom heat 180 for about 15 minutes, until the bread is golden brown.

The steps to prepare the coconut bread are as follows:

1. Put the flour, sugar, eggs, yeast, milk, milk powder, and salt into the bread machine bucket, knead into a dough, add the softened butter, continue to knead, knead into a smooth dough, cover with plastic wrap and ferment, about an hour or so.

2. Take advantage of the dough fermentation time to start making the coconut filling, first melt the butter in water, add the desiccated coconut, sugar, eggs, milk powder, stir well with a spatula, and stir the coconut filling into a ball for later use.

3. After about an hour of patient waiting, the dough has risen to twice the size, divide the dough into eight parts, about 90 grams each, divide the desiccated coconut into eight parts, first flatten the dough, and then wrap the coconut filling inside.

4. Close the mouth downward, arrange it into a circle, wrap it all, take one and press it flat, roll it into an oval shape with a rolling pin, scratch it a few times with a sharp blade, do not cut off on both sides, pinch both sides, and gently roll it up.

5. Cooperate with the left and right hands, pinch both sides, like a curly flower roll, face the middle part up, press the two sides of the hand pinch underneath, finish it according to your favorite shape, and put it on the baking sheet.

6. Use the fermentation function of the oven to carry out secondary fermentation, if the oven does not have the fermentation function, you can also put a bowl of hot water in the oven for secondary fermentation.

7. Ferment for about 15 minutes to double the size, brush with egg liquid, preheat the oven at 180 degrees for 5 minutes, 170 degrees on the fire, 150 degrees on the lower heat, bake for 10 minutes, and then reduce the upper fire to 165 degrees, lower the lower fire to 140 degrees, continue to bake for about 10 minutes, the power of each oven is different, according to the power of your own oven, adjust the baking time and temperature appropriately, the baked bread is golden in color, and the coconut is rich in flavor.

1.Prepare the ingredients.

2.Knead into a ball.

3.Fermentation was successful.

4.Prepare the desiccated coconut.

5.Egg yolks and sugar are added to it.

6.Mix into filling.

7.Add the grated coconut to the dough.

8.Seal and press into a dough sheet.

9.On top of it, use the melt opening.

10.Roll it up and place in a baking dish.

11.Secondary fermentation.

degrees, 20 minutes.

Tip: Put tin foil after coloring.