Small coconut cream bread recipe-Chinese Food-best chinese food recipes-cooking food

Small coconut cream bread

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I like to eat coconut cream bread very much. It can be said that I love the taste from childhood. But before, I didn't know that the butter that doesn't melt in the hot weather is actually vegetable butter. It contains trans fatty acids that are harmful to the body. Before, I didn't know the relevant knowledge of baking. I didn't know that the butter can be divided into animal and plant. I just thought it was sweet, smooth and delicious. But I thought it was too sweet and greasy to eat one. But after learning how to bake, we can only know what a delicious light cream is when we eat real animal light cream. It has a light and delicate taste and rich milk flavor. Today, I'll make a small version of coconut cream bread. I can eat three at a time. It's very satisfying.

Cooking ingredients

sugar tolerant yeast:3g

coconut:moderate amount

light cream:100g

sugar powder:10g

Cooking Steps

Step1:Pour milk, egg liquid, sugar and salt into the bread bucke

Step2:Pour in the flour. Add yeast to the top of the flour. Put the bread barrel into the toaster of Mitsubishi 1352ae3

Step3:Add butter after 10 minutes. Continue mixing for 13 minute

Step4:After the dough has been reconstituted, it will be twice as large at room temperature

Step5:After the dough is fermented, gently press and exhaust. It is divided into 14 equal parts. Each part is about 3335g dough. Nine of them are put into the 9 molds of faberger (the remaining 5 are bread in other shapes). Those without molds can be put on the baking tray directl

Step6:Put it in the oven and ferment for about 40 minutes. It's twice the size. Brush the surface of the bread with egg liquid

Step7:Put it into the middle and lower layers of the Dongling k40c oven that has been preheated to 160 ℃ on the fire and 170 ℃ on the fire. Bake for about 15 minutes