Chinese Food
Coconut meal bag
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I added coconut milk and coconut paste to this bread. When it's baked, it's fragrant all over the house. It's appetizing just by smelling it. It's very soft after baking. It's recommended to try.
Cooking ingredients
Cooking Steps
Step1:All dough materials except butter are put into the toaster in the order of liquid first and then powder. Start a dough blending procedure.
Step2:After a blending procedure, put in softened butter and start another blending procedure.
Step3:The expansion phase has been reached.
Step4:Basic fermentation. Fermentation to twice the original size.
Step5:Take out the exhaust. Divide into 8 equal parts.
Step6:Apply butter or cooking oil to the mold. Knead each dough into a hollow mold.
Step7:Put it in a warm and moist place for secondary fermentation.
Step8:Ferment to 1.5 times the original size. Brush a layer of egg liquid on the surface and sprinkle with coconut.
Step9:Put it into the middle layer of the preheated oven. Heat it up and down 180 degrees. 25 minutes (after coloring, cover with tin paper).
Step10:When it's out of the oven, it's ready to eat.
Step11:Coconut is fragrant. It's very soft.
Step12:Finished drawings.
Step13:Finished drawings.
Step14:Finished drawings.
Cooking tips:Please adjust the temperature according to the spleen of your oven; reserve a little egg liquid to brush the surface; the water absorption of flour is different. You can reserve 10g coconut milk first; if the dough is sticky when kneading, you can put a little cooking oil on your hand or throw a little high powder to prevent it from sticking; because I knead the dough directly into the mold, so the relaxation step is omitted. The mold uses the 18cm hollow anode movable bottom mold of sannenwunuo. There are skills in making delicious dishes.
