World Cup Coconut Bread
Overview
The golden World Cup coconut bread and the delicious Hercules Cup look a bit similar, but they can only be seen from a distance but not up close
Tags
Ingredients
Steps
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First make the coconut paste for smearing: add sugar to butter and mix well, then add egg liquid, mix well, then add coconut milk and milk, mix well, put in the refrigerator for later use (10 grams of milk, 25 grams of sugar, 25 grams of egg liquid, 20 grams of coconut milk, 20 grams of butter)
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Put the medium ingredients in the bread machine, 120 grams of high-gluten flour, 20 grams of sugar, 4 grams of yeast, 108 grams of milk
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It fermented to 2.5 times the size and looked a bit like a honeycomb
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Turn the bread machine to let the middle ingredients release the gas, then add the main ingredients (except butter) after stopping
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Mix the dough ingredients evenly, then add butter and mix until the ingredients form a film
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Fermented to 2.5 times larger
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Take out the dough and let it rest for 30 minutes
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Divide the dough into 1/3 of one ball and 2/3 of the other ball, let it rest for 10 minutes
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Take a small dough and wrap it with an appropriate amount of shredded coconut. Keep it round and set aside
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Take a large piece of dough and roll it into a large square piece
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Cut the 7/10th part of the dough into 4 levels, connect the 3/10th part, and coat the outermost dough piece with coconut
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Cover the area with coconut with the dough without coconut paste, and cut a 7CM long strip of noodles on the side (cut both left and right dough sheets on the left side), which is used to simulate lifting hands
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Place the overlapped dough pieces crosswise, and place the round dough piece on top of the long dough piece. The round dough piece should be pressed a little against the long dough piece. Twist the strip and place it next to the round dough piece
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Ferment until doubled in size and coat with egg wash
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Bake in the oven at 180 degrees for about 30 minutes
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Let cool and serve immediately
