Chinese Food
Witness of the king of demoulding coconut bread
(87656 views)This coconut bread is one of my family's favorite breads. Because coconut is more fragrant after baking, the whole family can smell the fragrance of coconut when baking bread. This kind of bread can't help the husband who doesn't like bread very much. He ate two pieces of bread while watching TV at night and several pieces of coconut bread the next morning. Today, I used a new mold to make this bread. The key to baking is that the finished product is easy to demould after baking. So the finished product is perfect. I chose the 9-inch aluminum-plated steel convertible bottom cake mold of usapan, USA. It is said that the mold is really good for demoulding. Due to the wavy design of the surface, the durability of the mold is enhanced, and the microcirculation of the air during baking is increased, so as to ensure more uniform heat transfer and more uniform color distribution during baking. The material of this mold is aluminized steel, which has uniform heat conduction and is not easy to deform; however, it achieves excellent demoulding effect
Cooking ingredients
Cooking Steps
Step1:The materials were successively put into water, egg, camellia oil, high gluten powder, low gluten powder, sugar, salt and yeast, and then put the bread barrel into the bread machine. Start and flour mode for 15 minutes; after the first and flour end, carry out the second and flour mode for 20 minutes.
Step2:After the second mixing, the dough is fermented to 2.5 times the size.
Step3:Add 50g of sugar, egg liquid, coconut and milk powder to the butter at room temperature.
Step4:Mix all materials evenly for standby.
Step5:Take out the fermented dough and knead it for 15 minutes. Remember to cover it with plastic wrap.
Step6:Roll the dough into 26x26cm in 15 minutes.
Step7:Spread the coconut stuffing evenly on the dough.
Step8:When the coconut stuffing is finished, roll the dough down.
Step9:Roll it up and then close it up.
Step10:Cut eight dough evenly.
Step11:Put it into a 9-inch round mold. You must reserve extra space. Put it into the oven for the second fermentation to 1.5 times the size.
Step12:Remove the dough from the oven after the second fermentation for 45 minutes. Preheat the oven for 175 degrees.
Step13:Brush the surface of the dough with a thin layer of egg liquid. Finally, sprinkle a layer of coarse sugar.
Step14:Bake in the oven at 175 ℃ for 20 minutes.
Step15:After baking, put the bread out of the oven and put it on the grill for cooling. After drying, put it in a fresh bag or box for sealing.
Step16:Finished product.
Step17:Finished product.
Step18:Finished product.
Step19:Finished product.
Step20:Finished product.
Cooking tips:The bread that can't be eaten can be wrapped with fresh-keeping bags and put into the refrigerator for freezing and preservation. When eating, put it into the microwave oven or oven for heating. The oven temperature should be adjusted according to each oven. There are skills in making delicious dishes.
I need to study
Witness of the king of demoulding coconut bread is my favorite Chinese food
It's delicious