Coconut Flower Bread
Ingredients
- High-gluten flour 20g
- Boiling water 20 grams
- High-gluten flour 150g
- Low gluten flour 30g
- Egg liquid 50g
- Milk 50g
- Milk powder 10g
- Sugar 25g
- Salt 1 gram
- Yeast 2 grams
- Coconut 68g
- Butter 35g
- Powdered sugar 40g
- Milk powder 20g
- Egg liquid 40g
Steps
1. Preparation of blanched seeds: add 20 grams of high-gluten flour sugar to 20 grams of boiling water and mix evenly. Let cool and set aside.
2. Mix the ingredients in the main dough except butter into a smooth dough.
3. Add softened butter.
4. Knead until a thin film forms.
5. Cover with plastic wrap and ferment at room temperature for 30 minutes.
6. Melt the butter in water.
7. Add powdered sugar and milk powder and mix evenly.
8. Add egg liquid.
9. Add coconut paste.
10. Mix evenly with a spatula and refrigerate.
11. Take out the refrigerated coconut filling and divide it into 25g pieces.
12. After proofing, divide the dough into 10 small balls, roll them into rounds, cover them with plastic wrap, and let them rest for 15 minutes.
13. Flatten the loose dough and fill it with coconut filling.
14. Tighten the cinch.
15. Slightly flatten the edge downwards.
16. Use a blade to cut the petals. (When you only need to cut until you can see the grated coconut, you don’t need to cut it all the way)
17. Wrap them one by one and put them in a baking tray for secondary fermentation.
18. Spray the risen bread with water and sprinkle a little coconut in the middle.
19. Place in the preheated oven at 180 degrees and bake on the middle rack for 20 minutes.
- The coconut filling can be made while the dough is fermenting.
- Pay attention to the last 10 minutes of baking and cover with tin foil in time after coloring.
- After the bread is dry to hand temperature, it can be placed in a plastic bag and sealed, so that the taste will be softer
