How to make medium coconut bread

Coconut bread is a very common home-cooked dish. After a busy work day, you can go home and have a dish like this to relax yourself. This dish has high nutritional value, is healthy and nutritious, and is suitable for people of different ages. Moreover, the color of this dish makes it look very appetizing.

1. Mix all the ingredients of material A evenly, cover the mixed dough with plastic wrap and let it ferment until the dough is twice as large.

2. Tear the dough made from ingredient A into small pieces, add all the ingredients from ingredient B except butter, mix and knead into a ball, knead until the surface of the dough is smooth and a rough film can be pulled out by stretching the dough with both hands, then continue kneading with softened butter until it is fully expanded. Cover with plastic wrap and continue to ferment until it doubles in size. Dip your finger in dry flour and insert it into the dough. If the hole does not shrink, it is fine.

3. Divide the fermented dough into small portions, about five or six.

4. Roll the divided dough into round cakes

5. Wrap the coconut filling. I also practiced making dumplings

6. After wrapping, roll the dough into an oval shape

7. Fold in half again

8. Make five cuts in the middle, but don’t cut all the way to the top.

9. Spread the dough, be careful not to use too much force

10. Roll up or fold the dough, then rub it from left to right.

11. Twist the dough to form a circle towards the center

12. After shaping, place it on a baking tray for final fermentation (I use a Sanneng gold tray that does not require greaseproof paper, and can be placed in a bread paper tray if there is one). After fermentation, brush it with egg liquid.

13. Bake in the oven at 180 degrees on the middle layer for about 18 to 25 minutes. The temperature is just for reference. Everyone's oven has their own suitable temperature and time. Generally, the coloring is even.

14. Take another picture of the combination

15. Forgive me, I didn’t take a picture of the filling, so I’ll put it at the end. Cut the butter into small pieces, soften it at room temperature, add fine sugar and beat until fluffy, add eggs in batches, stir evenly, add coconut flakes and milk, stir evenly to fully absorb water, so that the coconut flakes will not be very dry when baked.

The dish of Chinese coconut bread is simple and easy to learn, and has rich flavor. It is both a product of the fast-paced life and a source of pleasure for people to enjoy life.