The recipe for butter free coconut bread

Ingredients

surface

Egg liquid 40g

Water 100g

Salad oil 20g

Flour 250g

White sugar 10g

Salt 2g

Soft white sugar 20g

Milk powder 25g

Yeast 5g

Coconut paste

Coconut Rong 45g

Soft white sugar 25g

Milk powder 10g

Egg liquid 30g

Oil 30g

The recipe for butter free coconut bread

1. Put all the ingredients in the dough into the bread maker one by one, mix the dough, and let it ferment until it is 1.5-2 times larger. Use your fingers to poke the dough without retracting it (put yeast in or on the dough) (do not touch liquid!!)

2. Coconut filling: First, mix the oil, sugar, and milk powder well, add the egg mixture and stir well. Finally, add the coconut filling and stir well

3. Take out the prepared dough and let it exhaust. Divide it into even small portions, cover them with plastic wrap, and let it sit for 15-20 minutes (wake up)

4. Use a rolling pin to thin out the awakened noodles and wrap the coconut filling inside (you can refer to the method of wrapping pies). Close the mouth downwards, gently roll it out into a long strip, and use a knife to make a cut

5. Place a bowl of hot water at the bottom of the oven and ferment it again until it expands

6. After fermentation, take out the egg brush (don't forget to take out the bowl), put it in the oven and heat it up and down at 180 degrees Celsius for about 20 minutes (adjust the time according to the situation of your own oven)

Tips

When rolling out bread, be careful of the bubbles to avoid them breaking and causing the coconut filling to leak out

You can add a little more egg liquid to the coconut filling

High gluten flour can also be made with homemade dumplings or noodles

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