Coconut Hand Bread
Milk 135g | White sugar 30g |
High powder 200g | Coconut flour 10g |
Yeast 3g | Butter 10g |
Salt 2g | Corn oil (coconut sauce) 15g |
Powdered sugar (coconut sauce) 15g | Whole egg liquid (coconut sauce) 15g |
Coconut paste (coconut sauce) 15g |
Step 1
Pour all the bread ingredients except butter and salt into the bread bucket, and knead the dough in the bread machine for 15 minutes.Step 2
Add 10g of room temperature softened butter + 2g of salt and continue kneading for 30 minutesStep 3
Take out and shape into a ball, cover with plastic wrap and rest for 20 minutesStep 4
15g corn oil + 15g powdered sugar + 15g whole egg liquid, stir wellStep 5
Pour in 15g of grated coconut and mix well to make coconut sauce.Step 6
Roll the dough into a 40x25cm rectangular thin sheetStep 7
Apply a layer of coconut sauceStep 8
Roll it up from top to bottom and pinch it tightlyStep 9
Flatten slightly and cut into three stripsStep 10
With the incision facing upward, braid it into a braidStep 11
After turning it over, roll it up from top to bottom and pinch it tightlyStep 12
Place vertically into a 6-inch mold lined with greaseproof paperStep 13
Ferment in the oven until the mold is eighty-nine percent full. Leave the oven unplugged and just put a cup of boiling water. After fermentation, heat the oven up and down, middle and lower layers, 170° for 30 minutes. Cover with tin foil when baking for 10 minutes.Step 14
Coconut Hand Bread Coconut Hand Bread Cooking Tips