Sunflower Coconut Bread
Overview
The Sunflower Coconut Bread was just made, and it was immediately posted on WeChat. My friends were amazed. Everyone was asking what kind of coloring was used to make it so beautiful. When I replied that I didn’t use a drop of coloring, but carrot juice, my friends still didn’t believe it. I told them why carrot juice has such a color. Don’t worry. After reading this recipe of mine, you will see if you believe it or not. The whole bread is very soft, and it also has my favorite coconut filling. This bread has both taste and appearance.
Tags
Ingredients
Steps
-
Wash the carrots, peel and cut into small pieces.
-
Put the diced carrots into the juicer.
-
Take required carrot juice and set aside.
-
Put all the ingredients in the main ingredient except butter into the bread machine and start the dough mixing process.
-
After a program is completed, add softened butter and start the kneading program again until the dough forms a film. Roll the dough into a round shape, place it in a clean container, cover it with plastic wrap, and proceed to the first fermentation.
-
Then knead the original dough. The auxiliary ingredients include 90 grams of high-gluten flour, 42 grams of milk, 10 grams of sugar, 1 gram of salt, 1 gram of yeast, and 6 grams of egg liquid. Put them into the bread machine and start the dough mixing process.
-
After one program is completed, add 8 grams of softened butter and start the dough mixing program again until the dough comes out with a film. Roll the dough into a round shape, place it in a clean container, cover it with plastic wrap, and proceed to the first fermentation.
-
While the dough is fermenting, make the coconut filling and melt 50 grams of butter over water. Add 40 grams of soft sugar and stir evenly.
-
Add an egg and mix well.
-
Add 100 grams of grated coconut and stir evenly.
-
Add 15 grams of milk powder and stir evenly.
-
Place in the refrigerator to chill for 30 minutes. If there is any leftover coconut filling, place it in the refrigerator to freeze.
-
Let the dough rise until doubled in size. Observe more during the process. When the dough is fermented, dip your finger in water and poke a hole. If the hole does not shrink back, it means it has fermented.
-
Press the two pieces of dough to deflate. Cover the white dough with plastic wrap and set aside.
-
Divide the yellow carrot dough into 6 small pieces of 60g, roll them into balls, cover them with plastic wrap, and let them rest for 20 minutes.
-
Then take a small yellow dough, place it on a small piece of cut oil paper, and roll it into a circle with a diameter of 12cm.
-
As shown in the picture, make 4 cuts first.
-
Then cut 12 knives evenly.
-
Cut each small part into three equal parts, and then pinch each three to make sunflower petals. Make everything and put it in the baking pan. The yellow petal part can be placed in the oven first to seal it to prevent it from drying out.
-
Then do the white part. Divide the white dough into 6 small dough balls.
-
Take a small white dough, roll it into a piece, and wrap it with coconut filling. (15 grams of coconut filling for one dough
-
With the mouth facing down, press flat.
-
Roll out the remaining yellow dough into a long strip and cut out small strips with the same width. (Don’t cut it too thickly, a thinner finished product will be more beautiful)
-
Then arrange it as shown, using 10 pieces for each sunflower.
-
Wrap the excess part, place it on the petals you just made, and put it in a warm place to ferment for about 30 minutes. Then put it in a preheated oven at 150 degrees and bake for 25 minutes. Bake for about 8 minutes and cover with tin foil to prevent the color from being too heavy. After baking, take it out immediately, place it on a drying net to cool, and then decorate it with sesame seeds.
