Cooking Steps

1. 

   Step1:. stir part of the fermentation head evenly. Ferment at room temperature for 12 hours to fully expand.

2. 

   Step2:Autolyse - knead the high gluten flour, low gluten flour, sugar and milk in the main dough into a ball. Soak for 2060 minutes. (during this period, the flour absorbs water and begins to produce gluten

3. 

   Step3:Practice 2: after soaking, add salt and yeast and stir to form a muscle. Add salt free cream and stir to the expansion stage. Put the dough into the container and cover with plastic film. Ferment for about 60 minutes.

4. 

   Step4:Ferment to twice the size. Prick a hole in the middle of the dough with the index finger. When it is pulled out, the finger hole will not retract. That means the basic fermentation is completed.

5. 

   Step5:The dough is divided into 18 equal parts. It's round and covered with plastic film. It's relaxing at room temperature for about 20 minutes.

6. 

   Step6:When it's relaxed, use your hands to exhaust and round again. Put it into the mold. Make the final fermentation.

7. 

   Step7:Final fermentation. The dough is fermented to twice its size.

8. 

   Step8:Make coconut milk during final fermentation. Pour coconut milk and sugar into the pot. Heat until sugar dissolves. Let cool.

9. 

   Step9:Pour the coconut slurry into the mold (my mold is flexible, so I add tin paper below). Sprinkle a little coconut powder on the dough (can be omitted) and bake it in the preheated oven at 190 ℃ for about 30 minutes.

10. 

    Step10:When the bread is out of the oven, put it on the cool shelf and let it cool.