Fear of forgetting the recipe, make a recipe record, haha
white granulated sugar
|1 gram (handful)|
|One bag (240 ml)|
|1 pack (26 g)|
|40 g (softened at room temperature)|
|4 g (high sugar resistant)|
Coloring & Decorating
Blue Windmill Light Cream
white granulated sugar
|A few drops (optional)|
Directions for Plain Flour – Coconut Cream Bread (no glove film required)
Place all ingredients except butter and yeast in a chef’s appliance.
Form into a ball on 1st gear and add yeast.
Turn on 2nd to knead into a smooth dough (7-8 minutes)
(Do not pour all the milk at once, leave some for the flour to absorb and increase or decrease.
Put in the butter, 2nd gear, and knead until all the butter is absorbed into the dough.
Turn on speed 3 and knead quickly – slamming the dough
Finding the dough all wrapped around the kneading bar is about right.
(Normal flour doesn’t stretch, it’s not sticky when you take it out, you can see an extra thin film when you pull it apart, and then it breaks.)
Cover with a damp cloth or plastic wrap to ferment. Once fermented to about 1.5-2 times the size. Fingers inserted without sticking will be enough.
(The house came to heat 22 ℃ for half an hour, a bit slow, then with the oven 30 ℃ for 20 minutes.)
Usually let the dough rise at room temperature above 20℃ for about 1 hour, depending on the state of the dough.
Take out the dough and divide it into portions. 75g of one can make 10.
75g can make 10 pieces, or 60g can make 12 pieces.
(Measure the weight before making, then budget how many to make according to the size of the oven)
Divide the rolls and cover them under a damp cloth to prevent them from drying out, or you can use plastic wrap.
Once all are divided, the dough will relax for about 10 minutes.
(Basically, when the last one is divided, you can shape the first one you put in.)
With the smooth side of the dough facing out (to make a bread top), close the sides towards the middle. Close and pinch, facing down.
Knead it into a rugby ball shape (the shape of a smaller version of the bread.)
Baking sheet on greased paper. Second fermentation. Use the fermentation function in the oven at 30°C for 20 minutes. Let sit for another 20 minutes or so and remove.
Dough 1 time bigger than the dough.
Remove and brush the egg white. Preheat the oven to 200℃.
After preheating, adjust the temperature to 170℃, 12 minutes.
I use the one with hot air, it will be more evenly colored.
If not, bake normally.
(The temperature depends on the actual temperature of your oven. The main thing is to color the bread. If the toothpick doesn’t stick, it means it’s ready, if it sticks, cover with foil and bake for a while.
Remove the bread from the oven and put it on a rack. Brush with butter and sprinkle with coconut.
Cut in the middle with a bread knife, or use kitchen scissors to cut through the middle. Do not cut through.
Whip the chilled cream with sugar and a few drops of rum (optional), 9 portions.
Put in a piping bag and let the bread cool, then squeeze it into the slit cut in the middle.
Put the bread in a Ziploc bag and seal it in the refrigerator, it must be sealed, or it will become damp and hard.
③The bread can be put in the bread box at room temperature for three days, try to finish, easy to age, it is not delicious.