Coconut salted brioche bread
ingredient
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dough
High gluten flour 300 g
Eggs 50 g
Pure milk 150 g
Salt 3 g
Sugar 35 g
Condensed milk 20 g
Yeast 3 g
30 g butter
Salted cream
Sugar 15 g
50 g butter
Sea salt 1.5 g
Light cream 150 g
steps
1. Prepare the ingredients
2. Put all the ingredients for the dough in the cooking machine except butter and turn on the kneading dough for 10 minutes
3. Leave the butter in advance at room temperature to soften and continue kneading for 10 minutes
4. Knead out the glove mask
5. Cover with plastic wrap and ferment at room temperature until the dough is twice as large, poking a hole in the middle will not retract
6. Exhaust the fermented dough, divide it into eight points of uniform size, cover with plastic wrap and relax for about 10 minutes
7: Roll out a small dough into the shape of a beef tongue
8. Then stack the two sides to the middle
9. Overlap the two sides and pinch the surface tightly
10: Put the dough in the oven for secondary fermentation
11: Wait until the dough is twice as large, brush the surface of the dough with milk
12. Preheat the oven in advance, about 20 minutes at 170 degrees
13. Cool after baking, cut a knife in the middle, but can not be cut
14. Brush the surface of the bread with honey water, stick the coconut and squeeze the salted cream in the middle
15. Salty cream: softened butter with sugar and sea salt, evenly whisked, a small amount of light cream added many times to beat, whisk until the cream is delicate and smooth
The coconut is rich, fluffy and soft, and with a delicate and smooth salted cream, you will love the bread in one bite
Delicious and not greasy! Be sure to try it