Coconut Milk Bread
Overview
Today's bread is not made of water or milk, but a kind of fruit juice, which is coconut milk. The bread made really has the fragrance of coconut milk. As soon as the bread comes out of the oven, the whole building can smell it, and the fragrance of coconut floats far and wide.
Tags
Ingredients
Steps
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Prepare the required ingredients and weigh them accurately one by one.
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Use a chef's machine to knead the dough. First put the liquid ingredients into the chef's machine, then add sugar and salt, then add high-gluten flour, and finally put the yeast into it and knead it into a ball.
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Soften the butter at room temperature. Put the softened butter into a kitchen machine and knead it together to form a glove film.
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Weigh the kneaded dough and divide it into 16 equal parts, each weighing about 40 grams, and rest for 10 minutes.
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Take a piece of dough, roll it into a beef tongue shape, and fold the top and bottom toward the middle.
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Then roll it out horizontally again, roll it up from left to right to the middle, and a bread embryo is ready.
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Place the prepared bread embryos on a non-stick baking pan, leaving a certain distance, because the dough will become larger after fermentation.
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For primary fermentation, put the baking sheet in the oven, add a bowl of hot water, close the oven door and ferment at room temperature until it doubles in size.
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Take out the fermented bread, cut a fork with a knife, and sprinkle with a layer of dry flour.
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Preheat the oven and bake the middle rack at 160-170 degrees for about 25 minutes. This bread needs to be baked slowly at low temperature. The surface will be light in color when baked, which looks good and is delicious.
