How to make the coconut flavor extra rich with coconut breadsticks that are better than the bakery?

If you want the coconut flavor to be stronger, you need to make a delicious coconut filling bowl, add the butter softened by the coconut sugar, then add the milk powder, beat in an egg, stir well, and put it in the refrigerator for later use. The coconut desiccant that comes out of this way is more intense!

In the process of making the coconut bun, you can add a little milk, and the coconut bun will have a stronger flavor and can also make different flavors.

High-gluten flour, yeast, sugar, and milk are kneaded together to form a dough, then softened butter is added, and the knead continues to be evenly kneaded for fermentation; At the same time, make the filling of desiccated coconut, butter and milk powder; Next, roll out the fermented dough, put the coconut filling, roll it up, twist it into a twisted shape, and bake it in the oven until it is browned.

<> "Desiccated coconut breadsticks (six)."

Ingredients for dough: 160g of gluten flour, 9g of milk powder, 75g of milk, 30g of egg mixture, 15g of sugar, 1g of salt, 2g of yeast, 12g of butter

Ingredients for desiccated coconut: 30g minced coconut, 28g egg mixture, 10g sugar, 20g butter

Production Steps:1Pour all the dough ingredients except butter into the bucket, knead out the coarse film, add butter, and knead the film.

2.Dough is doubled in size.

3.While the dough is waiting, make the coconut filling. Add sugar to the butter of the softened fiber section and stir well; Add the egg mixture several times, stirring well each time; Then pour in the grated coconut, stir well and set aside.

4.Drain the dough, roll out into rectangular slices and spread 2 to 3 with the coconut filling.

5.Fold the blank 1 3 halves to the desiccated coconut, and then fold the remaining 1 3 halves with desiccated coconut, you can refer to ** for details.

6.Use a rolling pin to roll out the dough sheet slightly thinner.

7.Cut into strips, pinch each strip and twist it a few times on both sides, pinching it a little on both sides (to prevent it from falling apart when baking).

8.Put it in a baking tray at a larger interval, double the size, and then brush the surface with egg wash.

9.Send it to the preheated oven at 180 degrees, bake for 12 15 minutes, observe the coloring state at any time, and let it cool a little before eating, it is too fragrant.

Ingredients: 250 grams of high-gluten flour.

Butter 35 grams.

2 eggs.

Table salt 2 grams.

Yeast 4 grams.

Milk 110 ml.

40 grams of sugar.

Method steps.

Put the dough ingredients in a bread bucket, mix the dough for 20 minutes, check the dough until it reaches the level of expansion, and then you can add the butter and stir.

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Add 35g of softened butter and mix again for 20 minutes to make the dough smooth and springy. 40g of softened butter with powdered sugar, first stir well with a rubber spatula or a manual whisk (to prevent the powdered sugar from splashing), and then beat with an electric whisk until fluffy until feathery.

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Knead the dough to an extended state, and a large film can be pulled. Turn on the yogurt function for a fermentation. Desiccated coconut filling: 15 grams of butter, 1 egg yolk and 10 grams of sugar are mixed into a coconut filling.

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Then remove the dough, divide it into eight portions (each dough weighs about 60 grams), roll it round, cover with plastic wrap and let it relax for 15 minutes.

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Then remove the dough, divide it into eight portions (each dough weighs about 60 grams), roll it round, cover with plastic wrap and let it relax for 15 minutes.

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Roll out a long cow's tongue with a rolling pin, make a few cuts on the surface with a knife, and twist it into a twisted shape.

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The twist strips are connected end to end in a circle, and the end is crossed. Note that the tail must be placed underneath and pressed tightly.

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Put it in a warm place to double the size, brush the surface with egg liquid, oven at 180 degrees, heat the middle layer for 15 minutes until the surface is colored, and pinch the sides of the bread to quickly rebound.

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There are many ways to make bread, you can learn about it at school, but if you make it yourself at home, you still don't have to go to a professional school to learn systematically!

This bread is my favorite because I like grated coconut, so I just had time to try to make a delicious bun.

Ingredients: 300g of high-gluten flour, 100g of low-gluten flour;

Excipients: 80g of egg liquid, 80g of icing sugar, 4g of yeast, 1g of salt, 15g of butter, 205g of warm water

Desiccated coconut bread. 150 grams of high-gluten flour, 50 grams of low-gluten flour, 15 grams of icing sugar, 4 grams of yeast, 160 grams of water, knead into a dough and ferment until honeycomb-like.

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Mix the remaining high-gluten flour, low-gluten flour, rock sugar powder, 50 grams of egg mixture, 1 gram of salt, 45 grams of water and the fermented yeast dough, and knead it in a bread maker until fascia is formed.

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Add the butter and continue kneading.

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Knead to the expansion stage.

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Ferment to multiple sizes.

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Exhaust, shape, surface brushed with egg wash.

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Sprinkle with grated coconut. Please click Enter a description.

Put it in the oven to ferment to double the size and bake for 18 minutes, the time according to your oven power. If you brush the egg wash again in the middle of the process, and there is a phenomenon of baking paste on the surface, cover it with tin foil in advance.

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The internal organization is quite good.

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Tip 1: Bread should not be stored in the refrigerator, but can be sealed in a ziplock bag and stored in a cool place.

Two: It is best to bake bread and eat it hot, it has a good taste and is better for the stomach.

Ingredients: Desiccated coconut.

Cream cheese 100g

Caster sugar 70g

Sea salt 2g, butter 100g

Eggs 100g

Salad dressing 80g

Whole milk powder 70g

Desiccated coconut 200g

Wine-stained dried cranberries 100g

Desiccated coconut bread. Slice 50g of loose sweet dough.

25g grated coconut filling.

Egg mixture, almond slices Appropriate amount.

How to make soft and fluffy coconut bread.

Making of the coconut filling:

Prepare the materials. Add the softened butter, cream cheese, caster sugar and salt to a blender and stir slowly for 1min until it is uniform and particle-free.

Mix the eggs and salad soy sauce together and add them in 3 times until they are well blended in step 2.

Pour the whole milk powder into step 3 and stir well.

Add the grated coconut and stir well.

Finally, add the soaked wine-soaked dried cranberries, mix well with a spatula, and refrigerate for later use.

Making of coconut bread:

Pat the loose dough flat with the palm of your hand and roll it out with a rolling pin.

Wrap the filling in the dough, tighten the bottom and place it on a baking sheet, allowing the dough to relax for another 3-5 minutes.

Use a rolling pin to roll out the loose dough from the top to the bottom until it is long tongue-shaped.

Fold the dough in half.

Fold it in half from side to side.

Then fold the dough in half and cut it from the middle from the large end (the top is reserved for centimeters not to be cut off).

Finally, the incision is broken upwards to enter the final fermentation.

Brush the surface of the leavened dough with a thin layer of egg wash.

Sprinkle with sliced almonds.

Bake at 220 degrees on the top and 160 on the bottom for 10 minutes until the surface is golden brown.

Preparation of coconut bread.

Ingredients: 300 grams of high-gluten flour.

Whipping cream 100 grams.

Milk 80 grams.

Unsalted butter 15 grams.

10 grams of caster sugar.

Yeast 4 grams.

Milk powder 10 grams.

Salt 2 grams. Desiccated coconut:

Desiccated coconut 60g.

Unsalted butter 30 grams.

20 grams of icing sugar.

Egg mixture: 15 grams.

Whole egg wash (for bread brushing) 15 grams.

Steps. 1. Put all the ingredients needed for bread (except butter) into the bread bucket and carry out a dough mixing process.

2. Add the softened butter and stir again to mix the dough program.

3. The film can be pulled out and then fermented to twice the size.

4. Time for the dough to ferment and prepare the coconut filling. After the butter is melted, add powdered sugar, egg mixture, and decerated coconut and stir well.

5. Take out the fermented dough and exhaust it, divide it into six parts, knead it round, cover it with plastic wrap and relax for 15 minutes.

6. Take a loose dough and roll it out into a rectangular sheet.

7. Spread the coconut filling evenly.

8. Roll it up from top to bottom, and then cut it from the middle with a knife, leaving a distance of about five or six centimeters at the top to not cut off.

9. Twist the two pieces of dough cut together like twisting and knead the ends.

10. Coiled up and shaped.

11. After all is done, put it in the oven for secondary fermentation (you can put a bowl of hot water to speed up the fermentation).

12. Ferment until twice the size, brush the surface with a thin layer of whole egg liquid.

13. Put it in the preheated oven and bake at 185 degrees for 20 minutes. Take a look at the last few minutes, and if the surface color is golden, you can cover it with a piece of tin foil to avoid too dark color.

I don't think it's good to do. Because the bread has to be fermented, the main reason is that the dough mixing process is too troublesome, and the manual dough mixing is too tiring.

Prepare all the materials.

2. Put all the ingredients except butter into the dough bucket, put the sugar and salt diagonally, put the yeast on the top, first use the first gear to mix the dough slowly for one minute, and then turn to the third gear to quickly mix the dough until the machine stops automatically. (15 minutes in total).

4Add butter to the second dough mixing, continue to knead the dough at high speed in three gears until it stops automatically, and then turn on the dough mixing program again until the machine stops (30 minutes in total).

5 Kneaded for a total of 45 minutes, this is the kneaded film.

6. Cover with plastic wrap and let rise in a warm place until it doubles in size.

7 fingers dipped in flour poke a small hole, do not ** do not retract that is, fermentation is successful 8 directly put back to the kitchen machine to knead for a few minutes, equivalent to exhausting the dough 9 take out the dough and divide it into small dough of the same size, let it rise for 20 minutes 10 proofing time to make the coconut filling, and prepare the materials.

11Put the corn oil, whole egg mixture, sugar, and dececrated coconut into a large bowl, and stir well 12 The finished coconut filling.

13Take a dough, knead it into a round and thin slice, then put in the coconut filling14, close the mouth and pinch it downward.

15. Roll it out into an oval shape.

16Make a few cuts with a knife, piercing them, but do not cut off the ends.17 Pinch the ends with both hands, and twist them as if they were twisting twine.

18 Pinch the two ends tightly, be sure to pinch tightly, in case the bread spreads out during the baking process.19 Make all the coconut bread in turn, and I also leave a few small meal packs 20 Ferment twice as big again.

21. Brush with a layer of egg wash.

22Put it in a preheated oven, 120 degrees on the top heat, 150 degrees on the bottom heat, and 20 minutes in the middle layer (cover with tin foil until finished baking).

23. Remove and let cool before serving.