Coconut milk bread

　　Coconut milk and milk are the perfect combination of bread, sweet coconut milk, too much praise.

WHAT YOU NEED

Ingredients

Yeast: 40 grams of milk
5 grams of yeast
62 grams of flour
Main dough: high flour 305 grams
55 grams of white sugar
200 grams of milk
50 g of coconut juice
25 grams of butter
Coconut milk powder: 188 grams
Surface decoration: Coconut silk in moderation
5 grams of salt

How TO MADE Coconut milk bread

Steps 1 to 4

1. Mix well-fermented ingredients to double the room temperature.

2. Cut the good fermentation head into small pieces, mix well with the main dough except for the butter, be careful that the milk is not poured in at once, decide how much milk to use according to the water absorption of the flour, mix after cooking until the expansion stage and then add the butter until the full stage, the room temperature is twice as big.

3. The fermented dough is divided into four parts, rolled and loosened for fifteen minutes.

4. At this point, the sugar is completely dissolved in the coconut milk.

Steps 5 to 8

5. Roll it round again, put it in the oven, heat it up to double room temperature, or use the fermentation in the oven function.

6. After about forty minutes, sprinkle it with coconut pulp and coconut silk.

7. Preheat the oven to 170 degrees, put the middle layer on the fire, and cook for 25 to 30 minutes.

8.

Handy cooking tips

　　1. Coconut milk is taken from the refrigerator in a slightly solid state, it can be heated with warm water or a little milk mixture, not too thin otherwise the dough will become a dough, and coconut milk cannot be used instead of coconut milk.2. It is best to decorate the surface with coconut powder, the coconut silk I use is easy to roast.After baking, it is cooled, covered with a preservative film and stored at room temperature for two to three days.It is best to use a 5 cm deep, square-shaped pan.Otherwise, the shape won't look good, and the coconut milk will spill out.