How to make raisin coconut bread

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make raisin and coconut bread.

1. Mix shredded coconut, sugar, butter, eggs and raisins to make the filling. Divide into nine equal portions for later use. [You can also divide into six portions, so that the bread will be bigger~~]. Please refer to flowchart A, the filling should be dry

2.12 The basic dough is also divided into nine parts. After resting for 20 minutes, wrap the fillings and roll into an oval pancake shape. As shown in B

3.21 Roll up the bread dough and cut into 2/3 depth in equal parts, a total of three cuts. See flow chart C for a clearer picture

4. Then, connect the strips of bread dough end to end [see Figure D], and then stand it up and twist it 90 degrees. [Look at my ability to express myself J] You will understand it after trying it. You just need to make the cut surface into an X shape, with the cut surface facing up! The finished product will look like Figure E

5. Leave some space for the raw dough to be placed on the baking paper [PARCHMENT

6.PAPER] Fermentation. Figure F is what it looks like right after it is made, and Figure G is what it looks like after fermenting for 1.5 hours. Basically, it is enough to ferment until it is 1 to 1.5 times the original volume.

7. Preheat the oven to about 380 degrees Fahrenheit/190 degrees Celsius. [I say about because my oven only has markings for 400 degrees Fahrenheit and 200 degrees Celsius/350 degrees Fahrenheit and 180 degrees Celsius.]

Raisin and coconut bread is not difficult to make, as you can see from the steps above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.