【Hong Kong and Taiwan】Coco Coconut Bread
Overview
How can you not start baking during the holidays? This bread doesn’t look very good, but it tastes really good. Friends who like coconut flavor can try it.
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Ingredients
Steps
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Mix the dough ingredients except butter evenly, knead until a thick film can be drawn out, add butter and continue kneading to the expansion stage.
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Place in a basin and cover with plastic wrap in a warm place for basic fermentation.
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Soften butter at room temperature, add fine sugar and beat with a whisk until pale. Raisins soaked in rum.
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Add the egg liquid in portions and mix evenly.
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Add grated coconut and mix well.
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Add milk so that the coconut milk can fully absorb the milk.
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Finally, add the raisins soaked in rum, mix well, and store in the refrigerator for later use.
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Press and deflate the fermented dough, then roll it into a round shape and let it rest for about 15 minutes.
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Roll out the dough into a rectangular shape.
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Spread the filling evenly on 2/3 of the pan.
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Fold the side without filling.
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Continue to fold the other side over and pinch both ends. Relax for about 10 minutes.
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Continue to roll into a rectangular shape.
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Use a sharp knife to divide the dough into 8 strips.
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Twist each two incisions upward to form four, then take two of them and twist them together. Make a total of two loaves. I didn’t take pictures of this step because my hands were covered with stuffing. Anyway, just style it according to your preference. Place in a warm and humid place for secondary fermentation.
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Let the dough rise until doubled in size and place in a preheated oven at 180 degrees for about 25 minutes.
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Remove from the oven, cool on a wire rack and store in a sealed container.
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Very soft and rich in coconut flavor.
