Ingredients

  • High powder 400g
  • Milk 200g
  • Egg liquid 40g
  • Salt 3 grams
  • Sugar 50 grams
  • Yeast 5g
  • Butter 30g
  • Stuffing: Amount:
  • Butter 80g
  • Sugar 50 grams
  • Coconut 90g
  • Surface decoration: Amount:
  • Egg liquid Appropriate amount
  • White sesame Appropriate amount

Steps

Coconut Bread

1. Put all the dough ingredients except butter into the bread machine barrel, first liquid and then dry powder. Put the yeast in last. (Make a small hole in the top of the flour and pour the yeast in)

Coconut Bread

2. Add butter to the bread machine after one program and pull out a strong film after two programs. The kneading program of my bread machine is 20 minutes

Coconut Bread

3. After kneading, take out the dough and reunite it, put it in a stainless steel basin and cover it with plastic wrap for the first fermentation

Coconut Bread

4. The dough is fermented until it is 2 to 2.5 times in size. The first fermentation is completed. (Dip some dry flour with your fingers and insert into the dough. If the round holes do not shrink back, it is ready)

Coconut Bread

5. Take out the dough and let it rest for 15 minutes

Coconut Bread

6. When the dough is resting, melt the butter over water and add sugar and coconut. The filling is ready

Coconut Bread

7. Divide the dough evenly into 16 pieces

Coconut Bread

8. Take a piece of dough and roll it out

Coconut Bread

9. Put coconut filling

Coconut Bread

10. Wrap it up like a bun and pinch it tightly

Coconut Bread

11. After everything is wrapped, place the seam side down and place it into the baking pan. Put it in the oven for the second fermentation

Coconut Bread

12. After the second fermentation, brush the surface with egg wash and sprinkle with appropriate amount of white sesame seeds

Coconut Bread

13. Bake in the oven at 175 degrees for 25 minutes without preheating

Coconut Bread

14. Soft brushed buns

Coconut Bread

15. Full of fragrant coconut. . .

Tips

  1. Please adjust the temperature according to your own oven. I baked it directly without preheating.Yes, cover it with tin foil after coloring!
  2. The amount of liquid must be controlled by yourself. Different flours and different air humidity will have an impact, so you can reserve 10 to 15 grams of liquid when kneading the dough. Increase as appropriate