Refrigerated medium-grown coconut bread (ordinary flour can also be kneaded by hand)

Too lazy to buy bread flour, directly bought a pack of glutinous rice flour to match ordinary flour. Without a scale, all the portions are measured with a spoon and rice cooker rice cup. The coconut paste is super fragrant, the finished product is very delicate, and it is still soft after being placed for three days.

Too lazy to buy bread flour, directly bought a pack of glutinous rice flour to match ordinary flour. Without a scale, all the portions are measured with a spoon and rice cooker rice cup. The coconut paste is super fragrant, the finished product is very delicate, and it is still soft after being placed for three days.

Material

Flour (medium) 320ml
Guwanfen (middle species) 2 teaspoons
Yeast (middle species) 1.5 teaspoons
Coconut milk (medium) The right amount
Flour (main dough) 160ml
Guwan powder (main dough) 1 teaspoon
Yeast (main dough) 0.5 tsp
White sugar (main dough) 1.5 tablespoons
Egg white (main dough) 1
Corn oil (main dough) 1 tablespoon
Coconut milk (main dough) The right amount
Butter (filling) 20g
Egg yolk (stuffing) 1
Milk powder (stuffing) 2 tablespoons
Sugar (stuffing) 2 tablespoons
Coconut (stuffing) 70g
Coconut milk (stuffing) The right amount

On the first night, mix all the medium ingredients into a softer dough and put it in the refrigerator to refrigerate.

After work the next day, tear the middle-sized dough that has been doubled into small pieces, mix it with all the main dough materials except corn oil, and form a softer and slightly sticky dough

Knead until the dough is basically non-sticky, pull out a small piece of film, add corn oil twice and knead, then knead until it can pull out a large piece of film and the broken edge is smooth, cover the wet cloth and ferment again to double the size (summer room temperature About half an hour)

Melt the butter, add the rest of the filling material, and stir evenly (coconut milk is used to adjust the degree of wetting of the filling, according to your preference)

After the good noodles are vented again, they are rolled into a rectangle, coated with coconut filling, leaving a slip on the outermost side, do not apply, for easy sealing

Roll up the noodles, pinch the seal tightly, and cut into 9 portions

Place the seal of each dough down and use chopsticks to press down firmly in the middle of the dough (the indentation direction is parallel to the cut surface) so that the two cut surfaces are turned upwards

Place in a baking tray and ferment again to twice the size, preheat the oven at 180 degrees, heat up and down the middle layer, 20 minutes

The practice of refrigerated medium-grown coconut bread (common flour can also be kneaded by hand) Step 8

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