WHAT YOU NEED

Ingredients

Eggs (dough ingredients) 30 grams
Soups (dough ingredients) 84 g
50 grams of coconut-filled eggs
Coconut powder (filled in coconut) 100 grams
Egg juice (surface decoration) in moderation
High flour (dough ingredients) 210 grams
Low flour (dough ingredients) 56 grams
20 grams of milk powder (dough ingredient)
Sugar (dough ingredient) 42 grams
Salt (dough ingredient) 1/2 teaspoon
Yeast flour (dough raw material) 4.5 g
Water (dough ingredients) 85 ml
Butter (raw material for dough) 22 g
Butter (filled in coconut) 50 grams
50 grams of refined sugar (filled in coconut)
50 grams of milk (filled with coconut)
Crushed almonds (surface decoration) in moderation

How TO MADE Coconut bread

Steps 1 to 4

1. All dough ingredients except butter are poured into the wrapping machine and stirred for 20 minutes.

2. Add butter and stir for 20 minutes until the expansion stage.

3. The mixed dough is placed in a container, covered with a preservative film, and fermented to 2-2.5 times its size.

4. Coconut filling: soften the butter and stir evenly.

Steps 5 to 8

5. Add fine sugar and stir.

6. Add the egg juice and stir evenly.

7. Pour into the coconut powder and stir.

8. Add milk and stir.

Steps 9 to 12

9. Let the coconut powder absorb enough moisture.

10. After the fermented dough is exhausted, it is divided into nine equal parts, rolled and then covered with a freshly baked dough for 10 minutes.

11. It is made into an ellipse.

12. After rolling, the dough is flattened at one edge to facilitate harvesting.

Steps 13 to 16

13. Coated with a layer of coconut filling, about 30 grams.

14. Roll the dough from top to bottom.

15. Tightly closed.

16. Slightly flattened, folded.

Steps 17 to 20

17. Cut a knife in the middle.

18. Opened from the blade, the dough is placed flat in the mold (or directly on the baking tray) for a second fermentation.

19. After fermentation, a layer of whole egg juice is rubbed on top of the crushed almonds.

20. Preheat the oven at 170 degrees for about 15 minutes.

Steps 21 to 24

21. Soup method: add 100 grams of high powder to 500 ml of water and stir evenly.

22. It is heated on the fire and stirred continuously, and when heated to 65 degrees, it is removed from the fire.

23. When the dough is mixed at this time, there will be a pattern.

24. It is placed in a container, covered with a preservative lid to prevent moisture loss and surface peeling, and then brought to room temperature for use.

25. PS, if made according to the amount in the recipe, it is easy to cook, and the resulting weight will be insufficient due to the loss of moisture after heating.

26. So you can do a little more, make the soup dough, if you don't use it, you can seal it and put it in the refrigerator for 1-2 days, if the soup dough turns gray, you can't use it again.

27.

Handy cooking tips

　　Soup, in baking, refers to the addition of flour to water and then heating it to make the starch paste, or adding hot water of different temperatures to the flour to make the starch paste.This paste is used in soups.The biggest difference between soup bread and other breads is that the starch paste increases the absorption of water, so the structure of the bread is soft and elastic, which can delay aging and cater to the tastes of modern people.