The bread is very sweet, and the body of the bread is extra fluffy and soft with the addition of light cream!

WHAT YOU NEED

Ingredients

Bread and butter: moderate
500 grams of high-quality flour
90 grams of fine sugar
6 grams of dry yeast
5 grams of salt
150 grams of cream
200 grams of fresh milk
50 grams of eggs
Coconut flour: in moderation
60 grams of coconut
30 grams of butter
30 grams of eggs
30 grams of fine sugar
Surface decoration: moderate
A moderate amount of whole egg juice
White sesame in moderation

How TO MADE Coconut cream bread rolls

Steps 1 to 4

1. After softening the butter, add fine sugar and egg yolk to the mixture, then add the coconut to the mixture;

2. All the ingredients of the bread body are added to the bread machine bucket and kneaded into a dough;

3. The process is repeated twice, rubbing until the expansion stage of the film is pulled out;

4. The dough is fermented to 2.5 times its size for about an hour using a baking machine fermentation process;

Steps 5 to 8

5. The fermented dough is expelled into the air, divided into 20 small doughs of about 50 grams per piece, kneaded in a circle, and the intermediate fermentation procedure is carried out for 15 minutes;

6. Take a small, medium-fermented dough, flatten it and make an elliptical shape;

7. Turn over, fold both sides in the middle;

8. Turn it over and open it.

Steps 9 to 12

9. Turn it over.

10. It's a great way to get to know each other.

11. From top to bottom;

12. After the whole dough is formed, it is placed in the oven, with hot water at the bottom, for the final fermentation;

Steps 13 to 16

13. It takes about 40 minutes for the dough to ferment to twice its size.

14. Take out the fermented bread, oven it at 180 degrees, preheat it for 5 minutes;

15. Brush a layer of whole egg juice on the dough after fermentation;

16. Then sprinkle the white sesame.

Steps 17 to 20

17. It is baked in a preheated oven, in the middle of the oven, on high heat for 20 minutes, until the surface of the bread is golden yellow.

18. Map of the finished product.

19.