Chinese Food
Whole wheat coconut bread
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Will you say how much Cai loves coconuts? That's right. Cai Cai is a coconut controller. The whole wheat coconut bread in the sun ~ for my coconut controller, the fragrance from the toasted coconut bread oven always fascinates me. This bread is simple and easy to operate. It's thick coconut milk, with its own coconut stuffing, and the unique flavor of the whole wheat. All use coconut milk instead of liquid. No more than a drop of water. If you like coconut like things like Cai Cai, don't hesitate to make them. I used to make the rest of the bread and put it in the refrigerator. I don't know how much to use. Use the made coconut stuffing. Don't use the whole package to buy the white coconut silk. It's OK to put more or less after you open your mouth. I suggest you put more because it's super fragrant. Refer to this recipe for coconut stuffing
Cooking ingredients
Cooking Steps
Step1:All materials except butter and coconut stuffing on the surface. The rest materials are put into the cooking machine barrel. I am used to putting liquid at the bottom, flour on top, and then salt. I put yeast in the midway. Because the room temperature in Guangdong is still 25 or 6 degrees. It depends on personal operation habits. After kneading to the expansion stage, add butter and knead to the complete stage. The expansion phase and the full phase have been shared before. This kind of bread, if you can't rub the glove film, doesn't matter if it's a little thicker. It's not as demanding as toast.
Step2:Pay attention to control the temperature of the kneaded dough not to exceed 28 ℃. Roll the dough into a bowl, cover with plastic film, and ferment in a warm place of 25-28 degrees. Today's hair is fermented directly at room temperature. Because it's still hot in Guangdong. Today's home room temperature is 26 degrees. So I didn't put the hair into the fermentation cabinet.
Step3:It's about twice the size of the hair. If the fingers are stuck in the flour, the holes will not collapse and will not retract, the fermentation will be completed. In summer, try to have a little bit of slow shrinkage at the bottom, that is, fermentation is finished. Don't send it to the bottom completely without shrinkage. Fermentation depends on the state. There is no specific time. I sent it at room temperature for 35 minutes today. Fermentation depends on the state. Look at the state. Look at the state. It's important to learn this. A lot of novices ask directly - how long do I have to send? You tell me how long. I'll follow your time No, ha
Step4:After one hair, pat the dough gently to exhaust. It's not kneading. After exhausting the air, it is divided into 16 equal parts on average. One is about 48g (this gram is not accurate. According to the average of your dough, it's OK to divide into 16 parts. If it's difficult to control the amount of liquid when kneading the dough. In the case of adding a lot of flour, the dough must be overweight), the roll cover fresh-keeping film is relaxed for 20 minutes.
Step5:① take a loose dough, roll it into an oval or small sheet, and then thin the bottom edge. You can put any stuffing you like. Or you can choose not to. I put some honey beans in half today, because there are just a little honey beans left at home. Use it up. ② Roll up from top to bottom. Roll into olive shape. Do not roll directly from top to bottom. Use a few fingers when rollin
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Cooking tips:I made coconut stuffing in advance. Please refer to my other recipe. I like it whether it's filled or not. Don't worry too much. Many friends said - as like as two peas. What made me wet? Why did I do it? Why Why To make bread, we must master the liquid in the formula flexibly. Because the water absorption of flour is different. The climate temperature and air humidity in the north and the south are different. We must add it according to the dough state. This is an old topic. Time and temperature are as like as two peas. The oven and the oven are very different. Even two identical ones with the same brand have temperature difference. There are skills in making delicious dishes.
