Today this bread is a regular recipe, my baby can't eat enough bread anyway.Today is my baby's birthday, while I'm doing something else, while I'm making this bread, maybe it's because I'm very skilled, the finished product is very good, whether it's the appearance or the color, it's very beautiful, and most importantly, the taste is really super cool, the baby is saying one word at a time, it's really very fulfilling.It's not complicated, it's heartbreaking, come and try it...

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
One egg.
One egg yolk.
80 grams of coconut
80 grams of milk
100 grams of cream
White sugar 65 grams
3 grams of yeast
1 gram of salt

How TO MADE Flowered coconut bread

Steps 1 to 4

1. Heat the milk to about 35 degrees and let it sit for a few minutes with the yeast.

2. The milk with the yeast is poured into the packing machine, the eggs are added, 35 grams of white sugar is added, and high starch flour is added.

3. Switch to quick and panel mode, start the bread maker

4. Two face-to-face procedures take a total of 40 minutes to pull the ligaments out.

Steps 5 to 8

5. Set to fermentation mode and start the bread maker

6. Fermented to 2.5 times its original size

7. Exhaust, divide into dough of appropriate size, cover and loosen the preservative for 15 minutes

8. Cream, egg yolk, coconut, 30 grams of white sugar, mixed evenly

Steps 9 to 12

9. Divide the porridge into as many portions as the dough and knead it into round balls.

10. The dough is kneaded into round slices and placed in a coconut filling.

11. After wrapping, it grows into a tongue and gently opens its mouth with a knife.

12. As shown in a circle, the second fermentation is twice as large as the original.

Steps 13 to 16

13. Put the middle layer of the preheated oven on high heat, 180 degrees, and bake for about 15 minutes.

Handy cooking tips

　　The order of the baking machine bucket is first liquid then solid, salt and yeast do not come into direct contact; the second bucket is started and the dough is roughly stirred with a chopstick before the dough, so that the flour does not fly into the bucket everywhere; during the fermentation of the third bucket, apply a little water to the surface of the dough, so that the surface does not dry; the fourth bucket of dough should be relaxed for a while, so that the dough is well operated when filled; the time of baking of the fifth bucket should be determined according to the power of the oven.