Carrot cream and coconut bread

WHAT YOU NEED

Ingredients

High starch flour 300 grams
40 g of white sugar
3 grams of yeast
180 grams of cream
10 grams of milk
2/3 of a whole egg
1/3 of a whole egg (brushed)
30 grams of salted butter

How TO MADE Carrot cream and coconut bread

Steps 1 to 4

1. Put all the ingredients except the butter and the whole egg yolk in the wrapping machine, choose the quick and dough function (or rub by hand for about 30 minutes), while putting the butter in a warm place to soften.

2. After the first kneading process, put in the softened butter and select the quick kneading function again.

3. The bread barrel is brought to a warm place and covered with a layer of plastic bags or preservative film for the first fermentation, which is about twice the size, and is completed in one go.

4. After exhausting the fermented dough, divide it into 16 small doughs of about 35 g, arrange them neatly and then put them in the oven to choose the fermentation function, heat the upper and lower pipes 50 degrees, one hour.

Steps 5 to 8

5. After finishing the second issue, brush the egg juice and sprinkle the coconut.

6. Put it in the oven, heat it up to 170 degrees and down for 20 minutes (I'm using the TO5438 oven, the temperature and time are for reference only, depending on the temperature of your oven).

Handy cooking tips

　　When the bread is baked, the skin is crispy, and a bite of the faint smell of milk leaves a fragrance on the lips!