Love Coconut Bread
Overview
I really like the smell of shredded coconut, and I believe it is a taste that many people will not refuse. So when I tried making bread in the new oven this time, I chose shredded coconut as the filling and shaped it into a heart shape. Are you baking with happiness? The taste of happiness is fragrant and sweet, and with the look of love, you will definitely be happy!
Tags
Ingredients
Steps
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Prepare the required ingredients, the main ingredient is the bread body, and the seasoning is the coconut filling
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How to make coconut filling: soften butter and mix with sugar (you can also directly heat until the sugar melts)
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Add beaten egg liquid
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Add grated coconut and mix well
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Pour in the milk again and let the coconut milk fully absorb the milk
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Then add dried cranberries and mix well and put it in the refrigerator until ready to use
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Put the yogurt, eggs, sugar and salt from the bread ingredients into the bread barrel
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Add flour and yeast powder
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Choose 2 Japanese-style bread and let the bread machine work on its own (just add the softened butter after about 20 minutes)
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Until the dough is kneaded and fermented, the mold is full
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Take out the exhaust and roll it into small portions
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Take one portion, roll it out, and wrap it with coconut filling
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Roll it out with the edge facing down
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Fold it in half from top to bottom
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Then fold it in half from left to right, and cut it in the middle with a knife (don’t cut off the front)
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Fold up from the edge of the knife to both sides to form a heart shape
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Place the prepared bread into a baking pan, brush with egg wash, and put it in the oven to proof at low temperature for about 30 minutes (you can put a bowl of water on top to increase moisture and prevent the dough from drying out)
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Bake at 190 degrees for about 18 minutes. When the bread is baked, turn on the oven light and take a look. The bread is plump and even in color
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Let cool before eating
