The weather is getting warmer, and when it's hot and not too hot, it's best to make bread.Of the many breads, the coconut bread was the first one I learned to make, and it was also the family's favorite.I'm sure you all have a problem with bread.The square dough given here is soft and moderately hard, making it easy to shape.At the same time, the direct method is more suitable for beginners.At home on the weekends, make a small loaf of bread and have an afternoon tea together.

WHAT YOU NEED

Ingredients

175 grams of starch
75 grams of low-fat flour
40 grams of fine sugar
25 grams of whole eggs
135 grams of milk
25 grams of butter
25 grams of butter
25 grams of fine sugar
10 grams of milk
3 grams of yeast
3 grams of salt
25 grams of eggs
50 grams of coconut

How TO MADE Sweet bread

Steps 1 to 4

1. Weigh the flour and yeast, put the yeast in the flour and cover it with flour; weigh the other ingredients except the butter and put them in the baking machine; start the kneading process; the dough slowly begins to come together.

2. After 15 minutes, put it in the butter when you can tear out the thick layer.

3. Starting a scrubbing process again, a slightly thin and somewhat jagged hole will appear in about 20 minutes.

4. If you're making toast, you need a very thin film and a smooth round hole.

Steps 5 to 8

5. It is fermented in a warm, moist place to 2-3 times its size, and does not bounce back after being pressed into a hole by hand, and the fermentation is basically over.

6. 25 grams of butter, 25 grams of refined sugar, 25 grams of egg yolk, 50 grams of coconut milk, 10 grams of milk.

7. Method of preparation: softened butter added to fine sugar stirred to lighten the color and increase the volume; added to the egg juice stirred evenly; added to the coconut milk stirred evenly; added to the milk stirred evenly, refrigerated for ten minutes.

8. Divided into six uniformly sized groups.

Steps 9 to 12

9. The dough is divided into six doughs of uniform size, rolled and loosened for 10 minutes, then baked into slices, then wrapped in coconut filling, and then rolled.

10. The dough is rolled into elliptical slices, and a 1/3 long notch is drawn on one side of the slice, taking care not to slip the slice below.

11. The face, in turn, is rolled up from the unbroken side, closed and joined together.

12. The oven is moved to the fermentation area, and a bowl of warm water is placed for final fermentation.

13. It takes about 45 minutes to ferment, and the dough can be doubled in size.

14. Brush the fermented bread peel with a thin layer of whole egg juice, one layer is enough, do not brush too much, so that the baked color remains beautiful.

15. Put in the middle layer of the oven, lower tube 160 degrees, upper tube 190 degrees, bake for 16 minutes until it turns cash yellow.

16. Well, it tastes good too.

17. Bread preservation: after cooling to room temperature, it is placed in a fresh preservation bag and sealed for preservation.

18. If you want to keep it for a long time, you can freeze it, take it out before you eat it, reheat it, bake it, or microwave it for a while.

19.

Handy cooking tips

　　"This recipe can make six coconut bread, the diameter of the finished bread is 15 cm-18 cm, please increase and decrease the amount of dough in proportion to the size of your oven; 2 students who do not have a baking machine can knead the dough by hand; the baking machine used here is a baking machine bought by ACA four years ago, the specific model is not clear, due to the difference in the power of the baking machine, the time mentioned above is for reference only, the specific degree of reference; 3 the temperature of the oven is not the same, if there is no oven with a separate temperature, you can choose 180 degrees of baking, the degree of surface color is the standard; there is a temperature difference between the oven and the oven, please refer to the actual temperature of the oven."