Fragrant cream bow coconut bread-You Are Foodie

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By Sarah
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Fragrant cream bow coconut bread

I like coconut paste very much. Coconut paste matches butter and cream very well. Only when you match with them can you stimulate the fragrance of coconut paste. The bread formula with cream is so delicious that I can't resist the temptation. I couldn't help eating one when I was trying to lose weight. Originally, I wanted to make heart-shaped coconut bread, but I made a mistake during plastic surgery, and it became a bow, but it was also good. That's it, ha ha!

The temperature of the oven is adjusted according to its own temperature. I am a 17 liter small oven, so the temperature is lower.

Step 1 . With the exception of butter, all dough materials are put into the bread machine in turn. First put the liquid, and then the flour. Dig a hole in the flour and bury the yeast. Start the bread machine and flour procedure,

Step 2 . After 20 minutes, add the softened butter that has been cut in advance, continue kneading until the dough is complete, and then ferment in the toaster

Step 3 . In the process of dough fermentation, coconut stuffing can be prepared, and all coconut stuffing materials can be adjusted for standby

Step 4 . Ferment until it is twice as big, dip your fingers into the flour and Jack the dough, the holes do not shrink, the dough does not collapse, and the fermentation is completed.

Step 5 . Take out the dough, squeeze and exhaust, divide it into small dough of the same size (about 75g for me), and cover it with fresh-keeping film for 20 minutes

Step 6 . Take out a dough, roll it round, and wrap it in coconut stuffing

Step 7 . Wrap it up and close it tightly, otherwise the next step will be to open it and dew the coconut paste

Step 8 . Press flat, roll into an oval shape, move gently, and don't expose coconut paste

Step 9 . Fold from top to bottom

Step 10 . Turn from left to right again

Step 11 . Cut a knife in the middle without cutting the bottom

Step 12 . The left and right sides turn upward, and the section is upward. Put it into the oven for secondary fermentation, put a bowl of hot water under the baking pan, set the oven at 60 ℃, and ferment for 30-40 minutes. Take out the hot water, take out the baking pan, and brush the surface with egg liquid.

Step 13 . Preheat the oven at 165 ℃, bake it for 20 minutes, and it is critical to stare at it for 8-10 minutes. Cover the tin foil immediately when the surface is colored to satisfaction. It's roasted. It's yellow and beautiful. The taste of coconut is mixed with the fragrance of cream and butter. I can't help eating one.

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