Coconut bread with red bean jam

Coconut bread with red bean jam

Introduction:

"375g high gluten powder, 3G yeast, 125ml milk, 1 egg, 40g light cream, 20g condensed milk, a little salt, 30g sugar, 30g butter, 2G custard powder, proper amount of red beans, coconut and jam."

Production steps:

Step 1: put all the ingredients except red bean and coconut jam into the blender until the gluten expands and the film can be pulled out;

Step 2: pull the dough into various shapes, wrap in red beans, coconut and jam stuffing, put them into a paper cup, and ferment for 1 hour (depending on room temperature) to double the size. The surface was coated with egg liquid;

Step 3: modeling;

Step 4: stuffing;

Step 5: modeling;

Step 6: modeling;

Step 7: put in the mold;

Step 8: put the fermented semi-finished product into the preheated oven, bake at 150 ℃ for 20 minutes (depending on the oven power)

Step 9: it's good to pack them into bags and send them to relatives and friends!

Step 10: packaging;

Step 11: finished product;

Step 12: packaging;

Step 13: bagging;

Step 14:

Step 15: Please input the recipe description of the method description, with a maximum of 1000 words

Materials required:

GAOJIN powder: 375 G

Yeast: 3 G

Milk: 125ml

Egg: 1

Butter: 30g

Red beans: moderate

Jam: right amount

Light cream: 40g

Condensed milk: 20g

Salt: a little

Fine granulated sugar: 30g

Custard powder: 2G

Coconut: right amount

Note: 1. The mixer is convenient and labor-saving. The fermentation time is enough;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet