And every time I think of dessert, I think of the Korean romantic love in Kim San-sung, and a seductive sweetness comes out of my heart.My name is Kim Satsuki, I know about pastry, I make it and the idea is to completely turn a piece of dessert into a living spirit.She was born in a small kitchen to three daughters, which is the origin of the name Kim San-sun.I think it's so cute that I'm going to be the one who doesn't ferment.Every time she falls in love, she hides in the kitchen to make desserts, and she says that the sweet smell of the room makes her feel warm, and the sweet smell of the new day makes her feel hopeful.In the afternoon, when you're alone, when you're lonely, when you don't want to write anything, you can make a sweet, soft, soft coconut bread in the kitchen, and be pampered in any way you want.A faint scent of black tea mixed with a slightly acidic lemon scent, and a sweet, tangy scent of coconut bread, a fragrant scent flows in the air, sweeping the tip of the nose, provoking the taste buds, from the lips to the teeth to the throat, gently swallowing, your bad mood goes nowhere.Coconut flour whole wheat bread, super soft, the smell of coconut flour, I really like the smell of coconut flour, that kind of sweet, is soft, silk sweetness.The more delicious, the fresher.Just as you fall in love with someone and embrace them deeply, it should be something that should be a very happy thing, and if your lips accidentally touch the sweet, but not sticky, warm smell of wine in between, it's a feeling of being embraced deeply, maybe the strong taste of coconut oil is the taste of happiness.Desserts have always been called perfect happiness.Every baking is an anticipation, indulging in some new cake style, some new bread shape, some new cookie flavor.It's a process that can be enjoyed over and over again, whether it's successful or not.It's more like baking a cake than a mood.Isn't a person's whole life about baking a mood? Gently adjusting an expectation, slowly tasting a pleasure, there's only good and bad.Coarse fibrous wheat flour, in high-quality selling flour, especially add carefully baked wheat bran, wheat bran has a high protein content, but is not easily absorbed by the human body, cellulose is broken into small units after baking, is closer to dietary fiber, has a thicker wheat flavor.Coarse fiber wheat flour, reduces more whole-wheat nutrients, contains dietary cellulose, trace minerals, etc. Coarse fiber can not only help the intestine expel waste, but also absorb harmful substances such as intestinal toxins, can also stimulate bowel movements, prevent constipation, will effectively fight obesity, reduce the occurrence of diabetes.This type of whole-wheat bread is made from coarse fibrous wheat flour, and the first time this flour is used to make bread, it is thought that this flour will not pull out the thin film, but it will easily come out of the film, but the water content of the dough is larger, it will be more sticky, the baking machine and the cook's machine will be easier to mix, but the hand may be more laborious, if not mixed, the dough will be rubbed on the pattern for about 15 minutes, the dough will gradually form, and it will not be so sticky.

WHAT YOU NEED

Ingredients

Material: 150 grams of coarse fiber wheat flour
1 teaspoon (5 ml) of quick-dried yeast
80 grams of water
18 grams of fine sugar
30 grams of butter
1/2 teaspoon of salt (2.5 ml)
30 grams of whole eggs
8 grams of whole milk powder
70 grams of coconut
35 grams of flour
10 grams of whole milk powder
35 grams of whole eggs
Surface brush: whole egg juice in moderation

How TO MADE Whole wheat bread

Steps 1 to 4

1. The material for making the dough is kneaded into a dough, kneaded to the extended stage where the thin film can be pulled out, then the butter is added and kneaded evenly

2. Fermented at room temperature to 2.5 times the size (it takes about 1 hour at 28 degrees), the fermented dough is expelled into the air, divided into 5 rounds, and fermented for 15 minutes.

3. Pour all the ingredients of the coconut filling into a large bowl and mix evenly. The coconut filling is also divided into five parts.

4. Take a piece of fermented dough in the middle and open it to grow an oval shape.

Steps 5 to 8

5. In the middle of the dough, put a piece of coconut filling.

6. Wrap the coconut filling in dough and knead it into a long olive-shaped dough.

7. Turn the dough over and close the mouth towards the bottom.

8. Open the dough again to grow an elliptical shape.

Steps 9 to 12

9. Use a knife to cut a knife in the middle of the dough, without cutting one end.

10. The sliced dough is twisted together like a string, and the ends are squeezed together.

11. The formed dough is placed in the mold for a second fermentation (optimal fermentation environment: temperature 35-38 degrees, humidity 85%).

12. After fermenting to twice the size, rub a layer of whole egg juice on the surface of the dough.

13. Put it in a preheated oven at 180°C and bake it for about 15 minutes until the bread is golden yellow.

14.

Handy cooking tips

　　You can also put the dough directly on the grill to ferment it, and as long as the dough is in place, you can bake a beautiful bread.The dough of this bread may be more sticky, the bread maker and the cook's machine will be easier to knead, but the hand may be more laborious to knead, if you can't knead, rub the dough on the pattern for about 15 minutes, the dough will gradually form, and it will be less sticky.