Coconut milk bread

Overview

The outer layer of the coconut milk bread is crispy, the texture is soft and sweet, and the aroma of coconut and milk is strong (pure milk is used instead of water to mix the noodles). When you turn on the oven, the aroma fills the room and fills the room, making people want it.

Tags

• baking
• butter
• coconut filling: coconut
• high gluten flour
• milk powder
• white sugar
• yeast
• milk
• salt
• small eggs

Ingredients

Steps

1. 1 Knead the flour into a dough using a bread machine.

   

2. 2 Add 2g of salt and 20g of butter to the dough and continue to stir to form a dough and ferment.

   

3. 3 Take out the fermented dough and divide it into 6 equal parts and roll into balls.

   

4. 4 Prepare the previously mixed coconut filling.

   

5. 5 Take 1 of the dough and wrap it with coconut filling, with the seam facing down.

   

6. 6 Wrap in coconut filling one by one.

   

7. 7 Roll the dough into a round shape.

   

8. 8 Fold the length.

   

9. 9 Fold it again.

   

10. 10 Cutting edge.

    

11. 11 Turn both sides outward at the same time to form.

    

12. 12 Place in a baking pan (cover to prevent drying) and let rise for the second time.

    

13. 13 The dough is well-frozen.

    

14. 14 Preheat the oven for 10 minutes, put in a baking pan, bake at 160 degrees for 16 minutes, then turn to high and bake at 180 degrees for 5 minutes (each oven is different, please adjust it yourself).

    

15. 15 The baked coconut milk bread is fragrant, full of coconut and milk aroma, crispy on the outside and soft on the inside, very delicious.

    

16. 16 Coconut milk bread can also be eaten as afternoon tea.