Fried bread with coconut milk

Fried bread with coconut milk

Introduction:

"Coconut milk with milk is a perfect match for bread. Sweet coconut milk is wonderful."

Production steps:

Step 1: mix the fermenting materials and make it twice as large at room temperature.

Step 2: cut the leaven head into small pieces, mix well with the main dough materials except butter, pay attention not to pour the milk at one time, and decide how much milk to use according to the water absorption of flour, knead it to the expansion stage, then add butter, knead it to the complete stage, and make it twice as large at room temperature.

Step 3: divide the fermented dough into four equal parts, round and relax for 15 minutes

Step 4: mix the coconut milk and dissolve all the sugar,

Step 5: round and reshape again, put it into the baking pan, double the room temperature, or use the fermentation in the oven function.

Step 6: about 40 minutes, after hair is done, sprinkle coconut milk, foam, and coconut silk. Preheat the oven 170 degrees, heat up and down the middle layer, 25-30 minutes.

Materials required:

Milk: 40g

Yeast: 5g

High flour: 62 G

Sugar: 55g

Salt: 5g

Coconut milk: 50g

Butter: 25g

Coconut: right amount

Precautions: 1. Coconut milk will be a little solid when it is taken out from the refrigerator. It can be heated with warm water for a while, or mixed with a little milk. It can't be too thin, otherwise it will make the dough become batter. In addition, coconut milk can't be used instead of coconut milk. 2. It's best to use coconut for surface decoration. The coconut I use is easy to scorch. 3. After baking, cool, cover with plastic wrap and store at room temperature for two to three days. 4. The baking tray should be 5cm deep, and the square is the best. Otherwise, the shape is not good-looking, and coconut milk will spill out.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet