In the small town where I live, there is a kind of coconut bread: it has a filling or no filling, and then a layer of milky coconut bread is laid on the surface, it has not yet been baked, I often buy it and eat it, I make my own bread, I have been looking for a recipe for that kind of coconut bread for a year, but it is useless, after several experiments I found that this recipe is closer to the kind sold outside, I share it with everyone who likes coconut bread.Because this finished product was made a few days ago, it doesn't look good, next time it should be done better, it's time to change the recipe, this bread is out of the oven and put it at hand temperature, the top layer of coconut flour is a little crispy crispy, by the next day it is very close to the taste sold outside, the milky coconut smell is thick, although it is no longer crispy, but it is also very delicious, like coconut flour do not miss the bread body is my own common recipe, I personally like it, the direct method to make, 2 days is still very soft

WHAT YOU NEED

Ingredients

150 grams of almond flour
50 grams of low-fat flour
15 grams of egg juice
100 grams of pure milk
White sugar 35 grams
2 grams of quick-dry yeast
1 gram of salt
23 grams of butter
Surface coating: moderate
20 grams of butter
10 grams of corn oil
25 grams of flour
30 grams of egg juice
12 grams of coconut

How TO MADE Different kinds of bread

Steps 1 to 4

1. The post-oil method grinds the main ingredient until the glove membrane can be pulled open.

2. Round, put in a bowl, cover with a wet cloth, ferment

3. Up to twice as big, slightly exhausted

4. Divide it into 6 equal parts, roll it around, cover it with a wet cloth and relax for 5 minutes (because it's hot in Guangdong now, around 28 degrees, so the middle relaxation time should not be too long, in winter it is usually 15 minutes relaxation)

Steps 5 to 8

5. Open it with a handkerchief, roll it up and down and squeeze the ends with your hand.

6. Everything is ready to be put in the oven for the final fermentation.

7. Surface coconut layer: butter is melted, corn oil is added, sugar powder is mixed with chopsticks until it is all mixed together, egg juice is added repeatedly, each time it is mixed thoroughly, and finally coconut powder is added.

8. It should be noted that in winter it is best to wait for the bread embryos to ferment, because it is too early to do it, and after the bread embryos are done, the butter can easily solidify a little, so it is not convenient to brush evenly to the surface (I did it earlier this time, and then because it is summer, I put it in the refrigerator to refrigerate it, causing a little solidification, and then causing it to brush less evenly to the surface later).

Steps 9 to 12

9. Brush the surface of the bread with a brush when the bread is 2 to 2.5 times larger

10. Put in a preheated oven, 180 degrees for 15 minutes (the bread is just cooked, too long cooking causes the moisture to evaporate and it doesn't soften)

11. It doesn't look good, but it's really good.

Handy cooking tips

　　It can also be wrapped in bread, and I've been trying to lose weight lately, so I've been stuffing it.