Triangle Coconut Bread

2024-04-21 22:03:53 1824

Triangle Coconut Bread
I am paranoid and just love coconut milk. I love it in a different way

Details of ingredients

  • High gluten flour200 grams
  • milk powder8 grams
  • milk105 grams
  • Egg liquid25 grams
  • salt2 grams
  • White sugar25 grams
  • yeast3 grams
  • butter20 grams
  • butter25 grams
  • Coconut paste40g
  • White sugar20 grams
  • Egg liquid25 grams
  • milk10 grams

Technique

  • difficultybeginner
  • workmanshiproast
  • tasteSweetness
  • timeThree hours

Steps to make Triangle Coconut Bread

  • 1. Prepare all dough ingredients and weigh the required weight using an ACA small scale
  • 2. Except for butter, put all the ingredients of the main dough into the bread maker (yeast on top, do not come into direct contact with salt) and start kneading for 30 minutes
  • Add softened butter after 3.30 minutes and continue kneading the dough for 30 minutes until complete
  • 4. Gently pull up the dough to form a thin film. Then we ferment it once in the bread maker
  • 5. When fermenting the dough, we will prepare the coconut filling and prepare all the ingredients
  • 6. Melt butter and white sugar in water. Add milk and stir well, then add egg mixture in batches. Stir well each time and add another time until all are added
  • 7. Add coconut and mix well.
  • 8. Cover with cling film and refrigerate in the refrigerator for later use
  • 9. Fermented dough
  • 10. Take out the fermented dough and squeeze it out to expel air
  • 11. Divide into six equal parts of the larger average Cover with cling film and wake up for ten minutes (Of course, if you want to make it smaller, you can also control it yourself...)
  • 12. Take a well woken dough, flatten it in the palm of your hand, and wrap it in an appropriate amount of coconut filling
  • 13. Wrap it with tiger mouth wrapping method and roll it round
  • 14. Use a rolling pin to roll it into a shape similar to the one in the picture
  • 15. Fold the left and right sides of the patch Forming the shape of a triangle
  • 16. Turn your back and use scissors to cut open Be careful not to cut it off
  • 17. The cut appearance
  • 18. Pick up the dough and spread open the cut. Wrap the pointed end of the dough out of the cut
  • 19. Use the same method to handle all Performing secondary fermentation
  • 20. Fermented dough (at this point, we can preheat the oven) Brush a layer of egg mixture on the fermented dough (If you sprinkle a little black sesame, it will look even better)
  • 21. Send it into the preheated oven Up fire 150 degrees. Down fire 130 degrees It will be okay in about 20 minutes
  • 22. Attached with the finished product drawing
  • 23. Attached with the finished product drawing
  • 24. Attached with the finished product drawing
  • 25. Attached are the finished product drawings
  • 26. Attached with the finished product drawing
  • 27. Attached with the finished product drawing
  • 28. Attached with the finished product drawing
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