Coconut Bread

Raw material collection

Dissolve dry yeast with half of the water in the recipe

Mix the remaining ingredients (including corn oil) evenly and knead into a dough. Add water slowly.

Knead until the film expands and the film can be pulled out

Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature

While the dough is fermenting, make the coconut filling: ①Weigh all the ingredients

② Soften the butter at room temperature, mix it with grated coconut, whole egg liquid and fine sugar, divide it into four equal parts, and put it in the refrigerator for later use

After about an hour, the dough has risen to 2-2.5 times in size. Dip your fingers in flour and poke a hole in the top of the dough. If the hole neither collapses nor shrinks, but remains in its original shape, the fermentation is complete

Take out the fermented dough and deflate it, divide it into four equal parts, roll it into balls, cover it with plastic wrap, and let it rest at room temperature for 15 minutes

Take a piece of dough and roll it into a round piece

Turn over and add the filling

Wrap the filling with the seal facing down

Cover with plastic wrap and let rest for 5 minutes. Gently press the wrapped dough into a round cake. Use scissors to cut four even slits on the edge of the round cake. Then cut another slit in the middle of each equal portion to become 8 equal portions. Take a small piece of dough with your hands, turn it inward, with the filling facing up, and arrange them into flower shapes one by one

Place in a warm and humid place for the second fermentation

After the second fermentation, brush the surface with whole egg liquid

In the middle rack of the oven, heat up and down to 180 degrees for 15 minutes

Overview

Tags

Ingredients

Steps