Coconut Floss Bread
Sweet bread filled with milk floss, topped with piped Mexican paste and dusted with coconut powder.
Ingredients
bread flour
500 g
granulated sugar
100 g
salt
5 g
instant dry yeast
10 g
butter (for dough)
40 g
egg (for dough)
50 g
water (for dough)
250 ml
butter (for Mexican paste)
200 g
cake flour (for Mexican paste)
200 g
powdered sugar (for Mexican paste)
160 g
egg (for Mexican paste)
100 g
butter (for cream floss filling)
300 g
powdered sugar (for cream floss filling)
250 g
egg (for cream floss filling)
100 g
non-fat milk powder (for cream floss filling)
350 g
water (for cream floss filling)
30 ml
coconut powder (for garnish)
to taste
Instructions
1
Wrap the Filling
Make the dough following the 'Basic Dough Method' on pages 14-15. Divide the dough into 50 g portions. With the left hand supporting the dough, use the right hand to wrap in the cream floss filling.
2
Decorate
Spray some water onto the surface of the dough.
3
Decorate
Hold the seam of the dough with your hand, surface facing down, and dip it into the coconut powder.
4
Proof
Proof the dough; before proofing the dough is about 6 cm in diameter, after proofing about 8 cm in diameter.
5
Bake
Pipe a cross-shaped Mexican paste on top (refer to page 59), then place the dough in the oven to bake.
