100% soft [coconut foam bread] recipe-Chinese Food-best chinese food recipes-cooking food

100% soft [coconut foam bread]

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Drench the dough with moist coconut milk. Soak it at the bottom. After baking, slowly absorb the thick and sweet foam pulp. It's hard to be soft. The taste is absolutely excellent. When it's just out of the oven, the surface is crispy, the coconut fragrance is overflowing, and the bottom is covered with coconut milk. Dip it in. Bite it as sweet as first love. It's as soft as baby's skin. It's delicious. -

Cooking ingredients

dough:8

high gluten flour:450g

coconut:moderate amount

Cooking Steps

Step1:Prepare materials according to formula.

Step2:Dry yeast is poured into ice water and stirred to dissolve. Pour all dry materials - high gluten flour, dry yeast and fine sugar into the mixing tank. Stir slightly with chopsticks. Then pour all wet materials - yeast water, milk, coconut milk and noodles.

Step3:Start the chef's machine to shift 3, stir for 2 minutes, then shift 5, stir for 3 minutes.

Step4:Beat to 67 minutes. You can pull out the thick film. There are unsmooth teeth at the hole.

Step5:Cut the dough into small pieces, and then pour in salt and butter softened in advance. Start the chef's machine for 3 gears and 2 minutes. Let the butter and dough absorb and knead again. Then 5 gears and 3 minutes. (I use the North American ACA chef machine. The film can be produced in about 10 minutes. Different brands will have differences. The time is only for reference. The dough status is the standard.

Step6:The dough has good toughness. It can pull out the thin film. The edge of the hole is smooth.

Step7:Take out the dough, shape and round it. Put it into the sealed box for basic fermentation. The surface temperature is 24 degrees.

Step8:The dough has been fermented to twice the size. It's winter now. The fermentation time at room temperature is longer. It took me about an hour.

Step9:Take out the dough and exhaust. Divide it into 16 parts on average; roll it. Put it in the sealed box and relax for 20 minutes.

Step10:The relaxed dough is slightly vented and then rounded again. Put it into the square mould.

Step11:Put it in the oven. Turn on the fermentation function. Put another pot of warm water. Ferment for 50 minutes.

Step12:Start making foam.

Step13:Mix sugar powder and coconut milk evenly. You can't use sugar. It's not easy to melt. And coconut milk can't be replaced by coconut milk.

Step14:Take out the fermented bread germ. Pour the sauce from the top. Each germ should be drenched. The sauce is exactly the amount of 28x28 baking tray. It won't overflow. Don't worry about it.

Step15:Finally, sprinkle coconut on the surface.

Step16:Put it into the preheated oven. First 165 degrees. Heat up and down. Bake for 23 minutes. Then 180 degrees for 3 minutes.

Step17:Baked bread. Take it out. There will be foam at the bottom.

Step18:The right way to eat bread is to be sure to dip it in the sauce.

Step19:Invincible delicious.

Step20:It's just out of the oven. The skin is crispy. The bottom is moist, soft and sweet.

Cooking tips:Tips 1. Coconut milk in the formula cannot be replaced by coconut milk. 2. There's no way not to add the old noodle. The taste and flavor will be a little bit poor. The production method of the old noodle - high gluten flour 87g, low gluten flour 38g, salt 2G, dry yeast 0.75g, water 92g. Knead into a ball. Ferment at room temperature for 2 hours. Refrigerate in the refrigerator for fermentation for 18 hours, then use it. Keep it for 1 month. 3. The dough should be kneaded. The dough temperature should not exceed 27 degrees. It is recommended to use ice for milk and water. 4. Put it into the oven to ferment at a temperature of 35 ℃. It can't be too high, because the yeast will lose its activity at 40 ℃. Put another portion of warm water to increase the humidity. 5. When the baking temperature is 165 ° C and 23 minutes, the bread has been baked. The last 180 ° C and 3 minutes are for coloring. 6. There is a temperature difference in the home oven. 7. It's also very soft the next day. It's recommended to eat it in two days. Coconut milk will condense when it's cold