Shredded coconut bread
Overview
Bread is a food that my daughter and I like very much. We like to see the feeling of bread from dough fermentation to shaping to golden brown baked product. This bread is not only soft and delicious, but also looks good and pleasing to the eye. My daughter can eat two at a time for breakfast.
Tags
Ingredients
Steps
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Put all the dough ingredients into the bread machine and start the dough mixing process. Because butter will hinder gluten formation, you can add the dough after kneading for half of the time.
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Knead until the film expands and the film can be pulled out
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Let the dough ferment at room temperature until it doubles in size (about 1 hour at 28 degrees)
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During the fermentation time, you can prepare the coconut filling. Add the cooking oil to the fine sugar and whole egg liquid, mix well, then pour in the grated coconut and mix evenly.
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Divide the coconut into 4 small portions and shape each portion into a round shape
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Remove the air from the fermented dough, divide it into 4 small portions, knead into small balls, and let it rise at room temperature for 15 minutes.
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Take a piece of dough that has risen and flatten it, then wrap 1 portion of the coconut filling into the dough
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Turn the wrapped dough with the seam side down and flatten it with your hands
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Use clean scissors to cut evenly on the circle, about 10-12 knives
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Place the dough on the baking sheet and turn each petal out
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After all the flowers are arranged, place it in the oven at a temperature of 38 degrees to ferment for 40 minutes, until the dough doubles in size. In order to maintain the humidity for fermentation, it is recommended to put a bowl of hot water in the oven
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Brush the surface of the secondary fermented dough with a layer of egg wash, and garnish it with a small amount of jam in the middle.
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Bake in the oven at 180 degrees for 15 minutes, until the surface of the bread turns golden brown.
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The finished product is released
