Many people say that the summer is uncomfortable, what is good, but for people with baking complex, it is too convenient to make bread in summer, compared to making a bread in winter, it takes a whole day to make bread in winter, and it is good to make bread for two or three hours in summer. Since childhood like to eat bread, when I was a child, my mother often bought red bean bread and old-fashioned bread, after I would make bread, I couldn't help but try all kinds of bread, fortunately, my family also loved to eat bread, my daughter was also like me, from childhood love to eat bread and cake, that is, only bread for breakfast every day, but also eat with relish.
Coconut buns are made according to this recipe, fluffy and brushed and delicious, and zero difficulty novices are a success. Bread is an inseparable breakfast on my family table, whether it is toast or a meal bag, it is made three or four times a week. Today to share with you a simple and convenient coconut bread, the method is simple and convenient, even small white novices can easily get it, coconut flavor, soft brushing, baked can't help but eat one, used for breakfast is too appropriate, if you also like coconut paste, you must not miss this small bread.
【Coconut bread】
Bread ingredients: 300 g of high gluten flour, 20 g of whole egg mixture, 45 g of caster sugar, 3 g of salt, 150 g of milk, 3.5 g of yeast, 30 g of unsalted butter
Surface decoration: coconut minced to taste, whole egg liquid to taste
【Preparation Method】:
1: Prepare the ingredients used, weigh them separately and set aside, cut the butter into small pieces and soften at room temperature.
2: Put the ingredients used in the bread, except for the butter particles, into the cook machine barrel, start the cook machine to knead the dough until smooth, and add the softened butter particles.
3: Continue kneading until the dough reaches the expansion stage, cut a small piece of dough to pull out the mask.
4, the dough is kneaded into a circle, put into a glass basin, the fermentation box base fermentation (temperature 28 degrees, humidity 80%), no fermentation box can be covered with plastic wrap, room temperature fermentation.
5, the basic fermentation to the original dough is one and a half times the size, fingers dipped in flour poke holes, the dough does not retract and does not rebound, it is fermented.
6: Take out the fermented dough, gently pressure the exhaust, divide it into six equal parts, knead the dough into a circle, cover with plastic wrap to moisturize, and relax for 15 minutes.
7: Remove the fermented dough, poke a hole in the middle of the dough, cut the dough with a knife, and then roll the dough into a long strip of about 40 cm.
8. Fold the long noodles in half, squeeze the bottom of the two noodles with one hand, and rotate the noodles in one direction with the other hand and twist them into a twist shape.
9, put the bottom of the joint, into the top of the noodles, coconut bread is ready, put into the baking pan seal fermentation (temperature 32 degrees, humidity 80%).
10: Re-ferment until the dough is twice as large, brush the surface with whole egg mixture and sprinkle with coconut paste.
11, the oven preheating upper and lower tubes 175 degrees, put into the lower layer of the oven, bake for 22 minutes out of the oven, after the surface is colored, in order to prevent excessive coloring, you can cover tin foil.
12, after the oven is placed on the cooling rack, let it cool to eat, and the timely bagging that cannot be eaten is sealed at room temperature, and it is eaten within three days.
Rain Mom Tips:
1, this bread belongs to the small meal bag, when kneading the dough does not need to be kneaded to the complete stage, you can pull out the dough.
2, the temperature and time of the oven, according to their own oven temperature difference, appropriate adjustment.
3, bread preservation room temperature under three days to eat, you can also directly freeze preservation, eat when the oven 150 degrees back baked for about 6 minutes, or room temperature natural thawing, do not refrigerate preservation, will accelerate the aging of flour, rough taste.
Hello everyone, I am Rain Mama's little chef, the original author in the field of food, the food blogger, the full-time mother of the two treasures, has been committed to using the simplest and most ordinary ingredients, to make the most delicious three meals a day. He is good at home cooking and baking, and shares delicious, healthy and nutritious food with everyone every day. If you like my article, welcome to pay attention to me, but also please like more, forward to more friends who love food, if you have any ideas and suggestions welcome to leave a message to discuss, all articles are original by Rain Mama, unauthorized pirated pictures and pirate articles must be investigated.