Haven't I been frantically picking up toast lately! Every time I make bread, I must make toast, the family has an opinion, saying that they want to eat sweet bread to change the pattern, since the leader has arranged, I will hurry to make a pot of small bread! So there is today's stove of coconut flower-shaped bread, the taste is not to mention, the incense is a word! It was so delicious!
Like the fragrance of coconut paste, you must try this bread, this bread not only eats incense, even when it is done, it smells like a kind of enjoyment, the whole house is full of the fragrance of coconut paste, smelling intoxicated, too fragrant too fragrant, and definitely not flavor, but the natural fragrance of coconut paste, I in order to prevent buying fake coconut paste, specially bought the coconut shredded themselves with a blender to beat the coconut paste, so absolute fidelity Ha!
To be honest, my toast is not practiced in vain, I feel that the small bread I made this time is indeed much more pleasing to the eye than the small bread I made before, at least the shape of each one is almost inseparable, not big and small, thin and thick, basically the same, so as long as the toast technology is practiced, then other bread is not a word, hand in hand.
You can also see that the bread is almost the same size when you stack it up, right? I used to do is squint sloppy, no matter three seven twenty-one, this time actually did not pay special attention to anything, but do a good job of baking that moment, I have the experience, feel that making bread is actually only hand cooked, more practice on the line, do not always talk on paper, you must do more with your own hands, experience naturally has.
Ingredients required:
Dough portion: 320 g of Liangrun European bread flour, 53 g of eggs, 162 g of milk, 3 g of salt, 42 g of sugar, 10 g of fresh yeast, 27.5 g of butter.
Filling: 100 g of minced coconut, 50 g of eggs, 50 g of milk, 50 g of butter, 20 g of sugar.
1 First prepare all the ingredients to be used together, I use fresh yeast, if not, I can use one-third of the fresh yeast to replace it with high-sugar dry yeast.
2 Cook machine kneading in the basin first weigh 320 grams of European bread flour.
3 Then add ingredients other than butter.
4 Use the first gear of the cooking machine to mix the dry and wet ingredients first, it takes about 38 seconds, and then change gears and knead for about five minutes.
5 At this time, if you pull a dough by hand, you can pull out a relatively thick film, but the hole will have serrations, I did not start to pull the dough with my hands, at this time add 27.5 grams of butter to continue kneading the dough with six grades at the highest time.
6 kneading to be able to pull out a relatively thin film but the hole some serrations can be, do not do toast there is no need to pull out the glove film.
7 Put the dough in a bowl and cover it with a damp cloth to ferment.
8 While the dough is fermenting, we make coconut filling, first beating the softened butter and powdered sugar evenly.
9 Then add the egg liquid and stir well, add the egg liquid in parts to avoid the separation of oil and water.
10 Add another 100 grams of coconut and mix well, and finally add 50 grams of milk to soak the coconuts sufficiently to soften, so that the coconuts can fully absorb the water.
11 The dough is fermented until it is significantly twice as large, dip your fingers in a little dry flour and poke a hole in the dough, and observe that the hole has a slight rebound but does not collapse.
12 Pour the fermented dough on the board and pat it flat to vent.
13 And then divide into three equal portions, each serving is rolled on a round cover and loosened for 15 to 20 minutes, depending on the room temperature.
14 Loose dough rolled out into a circle with a rolling stick.
15 Then wrap each dough in the mixed coconut filling.
16 Wrap up like a bun and pinch the bottom seal.
After 17 packs, roll out flat with a rolling stick.
18 First place the flattened blank on a small piece of oil paper, then cut it eight times with scissors, and divide the circle into eight equal parts.
19 Then stand each small petal up, paying attention to the same direction.
20 can also be opposed every two.
21 After steaming, placed in a baking dish covered with plastic wrap for secondary fermentation.
22 Fermentation until the agent is significantly grown, lightly brush a layer of egg liquid on the surface, and try to brush on the dough without brushing the coconut filling part.
23 Then put the baking tray in the upper tube at 190 degrees and the lower tube at 180 degrees in the preheated oven for 18 minutes.
24 After baking, take out the baking tray in time, take out the small bread with the oil paper and put it on the baking net to cool.
Tips:
1 Because it is wrapped in filling, the dough of this kind of small bread should not be as soft as making toast, too soft to look good.
2 After cutting the petals, it is best to put them on a small sheet of oil paper, which is convenient for shaping and easy to take, otherwise a large petal is soft and soft and cannot be picked up in its entirety.
3 Baking temperature should be considered according to the temper of the oven.