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1
Prepare the ingredients for making coconut filling. Soften butter at room temperature in advance. Add milk powder, coconut and fine sugar and mix well. Add egg liquid and mix well. -
2
The prepared filling is moderately soft and hard and can be formed into balls. Divide it evenly into eight portions for later use. Each portion is about 22 grams. Note: The softness and hardness of the coconut filling can be controlled by increasing or decreasing the egg liquid. degree. -
3
To make the dough, put high-gluten flour, fine sugar, high-sugar yeast powder, and milk powder into the kneading tank, mix well with a spatula, then add coconut milk, eggs, and milk. If you don’t have coconut milk, you can use a total of 140 grams of milk instead. -
4
Stir the mixer at low speed first and then knead the dough at high speed until a rough film is pulled out. Add softened butter and salt and continue kneading the dough. -
5
Knead until a thin head covering can be pulled out, take the dough out of the kneading cylinder and round it up. -
6
Divide the dough into eight equal portions. The recipe can make eight coconut breads. Roll each portion of dough into a round ball and cover the surface with plastic wrap to prevent it from drying out. -
7
Take a portion of the dough and flatten it, roll it out slightly, add a portion of coconut filling, and pinch to seal. -
8
Put the seam downward, press it flat, roll it out slightly, cut it eight times on average, and leave a blank center in the middle. -
9
There is a peach heart on the top, bottom, left and right. Hold the two halves of the peach heart with both hands and turn them upward. Turn the section with the coconut filling upwards, and then press it flat with your hands. A bread embryo is ready. . -
10
Put everything on the baking tray, put it into the Petrus 5400 small sponge oven, put a plate of hot water in the oven, select the "fermentation" function, the temperature is 35 degrees, and the fermentation time is 30 minute. -
11
The volume of the fermented bread will expand about 1.5 times. Brush the surface with a layer of whole egg liquid and sprinkle white sesame seeds in the center. -
12
Preheat the Baicui 5400 small sponge oven at 180 degrees with upper and lower heat, bake the middle and lower layers for 15 minutes. -
13
Take the pan out of the oven and place it on a wire rack to cool. Eat it while it's hot. It's super soft and the filling is not sweet. It's super delicious. Wait until the surface cools down and there's a little residual heat in the center. Store airtight and can be frozen. -
14
The Patui 5400 Small Sponge Oven produces uniform and stable coloring, so novice bakers don’t have to worry about coloring. The bread they make is golden in color, not dark, has a soft texture, and has a high success rate!