Coconut Soaked Bread

Overview

This bread is made using the medium method and is extremely soft, and the coconut milk at the bottom of the dish is like a delicious coconut pudding. The aroma filled the air when baking, and the children at home kept asking when they could eat it. (The recipe refers to Hatch 0328, thank you for sharing)

Tags

• baking
• bread
• butter
• cake flour
• coconut
• coconut milk
• high powder
• sugar
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Medium seed: Dissolve yeast powder in milk, add flour and knead into dough.

   

2. 2 Fermentation at room temperature is about 4 times the size, and the interior is honeycomb-shaped.

   

3. 3 Put the fermented dough and the main dough ingredients except butter into the bread machine and mix for 20 minutes, then add 30 grams of butter and mix for another 20 minutes.

   

4. 4 Put the mixed dough into a container and cover it to ferment until it is 2-2.5 times in size.

   

5. 5 Take it out, press to deflate and divide into 12 equal portions. After rounding, place directly into a baking pan and place in a warm and moist place for secondary fermentation.

   

6. 6 Mix 280 grams of coconut milk and 80 grams of sugar and stir until the sugar melts.

   

7. 7 Pour the coconut milk onto the fermented dough one by one.

   

8. 8 Sprinkle coconut over the surface.

   

9. 9 Preheat the oven to 180 degrees for 25-30 minutes.

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures