Coconut Crown Bread

Overview

Birthday bread. I don’t want to make a butter-decorated cake. On such a summer day, the butter melts easily, making people busy and embarrassed. Moreover, although butter cake is not as thick as pound cake, the fat content is still relatively high after all, so try not to eat it as much as possible. After making a cake, you still have to consider where to go with the remaining cream. With all this going on, I didn’t even bother to prepare the butter. But, you have to show something. Why does cream cake become the protagonist of birthday celebrations? What's the origin of this? Too lazy to study. No matter what others think, just have birthday bread. Coconut flavor. Adapted from Teacher Meng’s coconut toast. At one point, I wanted to just follow Teacher Meng's dosage and change the shape, which would save me the trouble of conversion. It felt wrong after all. Just follow the original plan and use an 8-inch round mold to make an imaginary crown bread. The dough is very soft, and twisting the open long twist is a bit clumsy. Follow your imagination. However, the results of fermentation and baking are often not what you imagined. It’s not out of shape that much, I just like the yellow and white look better before baking. . . .

Tags

• baking
• children
• bread
• breakfast
• butter
• coconut
• egg yolk
• high gluten flour
• milk powder
• dry yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients

   

2. 2 Pour the dough ingredients except butter into the bread pan

   

3. 3 Put into the bread machine and knead the dough for 13 minutes

   

4. 4 Add butter and knead again for 20 minutes

   

5. 5 Pull out the film

   

6. 6 Place in a large bowl, 28-30 degrees, and ferment for 60 minutes

   

7. 7 Coconut filling

   

8. 8 Pour the powdered sugar and softened butter into a bowl and mix well

   

9. 9 Add egg yolk

   

10. 10 Mix well

    

11. 11 Pour in coconut milk and milk powder

    

12. 12 Mix well and set aside

    

13. 13 The dough ferments and grows

    

14. 14 Cut into 1/6, form into two doughs, one large and one small, roll into balls respectively, rest for 10 minutes

    

15. 15 Roll the large dough into an oval shape about 35-40 cm

    

16. 16 Take 5/6 of the coconut filling and spread it evenly on the surface

    

17. 17 Fold both sides in half and pinch the joint

    

18. 18 Turn over and cut in the middle without cutting off one end

    

19. 19 Twist into a twist

    

20. 20 In an 8-inch round mold, form a ring around the wall

    

21. 21 Do the same with the remaining 1/6 of the coconut filling and the small dough. form a circle with no hollow space,

    

22. 22 Place into the center of the round mold, 30-35 degrees, ferment for 60 minutes

    

23. 23 The dough has grown

    

24. 24 Brush the surface with egg wash

    

25. 25 Place in the oven, middle and lower layers, heat to 180 degrees, lower heat to 200 degrees, bake for about 30 minutes

    

26. 26 Golden on the surface, out of the oven

    

27. 27 Unmold immediately and let cool