High gluten flour
Butter for coconut filling
Coconut filling with milk
Coconut filling with coconut paste
Coconut filling with granulated sugar
Egg for coconut filling
Surface decorated egg wash
How to Make Coconut Bread with Wreaths
Put all the ingredients in the dough, except the butter, into a bread machine bucket and add the sugar, salt, milk and eggs first, then the gluten flour. The ingredients should be placed in the same order as the yeast on the flour. The hand knead can be placed in the mixing bowl in the same order as the ingredients.
Start the bread machine and knead the dough by hand to make it smooth in the container.
Add the butter to the dough and continue to knead for about 10 minutes (about 10 minutes in a bread machine), kneading by hand to keep the butter completely inside the dough.
Ferment the dough in the bottom of the bread machine, cover the top baker with the lid and knead by hand.
Fermented dough is 2-2.5 times bigger than the original, no shrinkage, no stickiness and no obvious sour taste. (Fermentation time according to the temperature of the room to master)
While the dough is fermenting, make the coconut filling by placing the softened butter and granulated sugar in a mixing bowl.
Beat the butter with a whisk until it is white and swells.
Add the eggs
Beat the butter with a whisk until the eggs are completely absorbed by the butter.
Add milk to butter and mix well
Add the coconut and mix well with a spatula, let stand so that the coconut can absorb the butter and milk.
Put the fermented dough on the table and use the palm of your hand or your fist to squeeze out all the air from the dough.
Cover the dough with plastic wrap and let it rest for 10 minutes.
The relaxed dough is divided into small dough balls of about 30g and rounded.
Take a small ball of dough and flatten it with your hands and place a good sized ball of coconut filling in the middle.
Wrap the filling with the bun to seal the opening.
Keep the seal down and squash it by hand.
Roll out the dough with a rolling pin into a long oval shape.
Cut and squeeze with a knife that doesn’t cut at the top and bottom.
Two knives at both ends are twisted in opposite directions to make a twist.
Follow the inertia of the twist to form a ring around the long twist, then pinch the ends together, making sure to keep them tight so they don’t fall apart during the fermentation or baking process.
Make the ring-shaped breadcrumbs and place them in a baking dish at a distance from each other.
Ferment until twice the size of the breadcrumbs. Remove the baking dish and brush the surface of the breadcrumbs lightly with the whole egg wash.
Bake in the oven for about 12 minutes at 175 degrees hot air
The top is golden brown and the coconut bread is toasted.
2、 Knead the dough without glove film until it expands, stretch the dough with a smooth edge and then add butter and continue to knead.
3, pay attention to the size of the two fermentation, put a bowl of hot water in the oven can effectively help the dough to ferment well.
4、Adjust the baking time and temperature according to the actual situation of your oven, if the surface is too fast colored, cover with foil halfway.
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