Coconut Bread
Today I'll recreate that classic coconut aroma. Let's start by preparing the ingredients. This coconut bread recipe comes in two parts: the bread and the filling. The bread uses a single-proof method—saving time while remaining just as soft and stringy, with no compromise in flavor. The filling skips butter in favor of corn oil, yet stays just as fragrant.
Ingredients
bread flour
350g
egg
1 piece
butter
30g
sugar
40g
salt
3g
milk
190g
yeast
5g
Instructions
1
Step 1
First, prepare all the required ingredients and weigh each one precisely. The butter needs to be softened at room temperature; softened butter should yield easily to a light press of the finger.
2
Step 2
Add all bread ingredients except butter into a stand mixer to knead. Once a dough forms, add the softened butter and continue kneading together.
3
Step 3
Knead until the dough can be stretched into a large, thin film.
4
Step 4
Remove the kneaded dough and divide it into 16 equal portions, which is exactly the amount needed for one non-stick baking tray. If using other molds, divide the dough as needed.
5
Step 5
Flatten each dough portion, then roll it into a ball, and arrange them in the baking tray.
6
Step 6
Now prepare the ingredients for the coconut filling.
7
Step 7
Mix all the filling ingredients together until well combined, then chill in the refrigerator.
8
Step 8
The fermented dough will increase in volume, usually to twice its original size. Gently press the surface of the dough with your hand; it should be elastic and bounce back.
9
Step 9
Now evenly spread the coconut filling on the surface of the dough with a spoon. Of course, if you put the coconut filling into a piping bag and squeeze it onto the dough, it will be much easier to operate.
10
Step 10
Preheat the oven, set to upper and lower heat, middle rack, 175°C, and bake for about 25 minutes. Determine when to cover the dough with aluminum foil based on your actual situation; generally, cover with foil after 10 minutes of baking according to the browning of the surface.
11
Step 11
. After taking the coconut bread out of the oven, place it on a cooling rack to let the hot air inside the bread escape before storing.
