Coconut Salad Bread
Prepared bread with coconut and corn-and-ham fillings
Ingredients
Bread flour
500 g
Granulated sugar
80 g
Salt
6 g
Dry yeast
10 g
Butter
30 g
Egg
50 g
Water
250 ml
Egg (for coconut filling)
100 g
Butter (for coconut filling)
80 g
Granulated sugar (for coconut filling)
100 g
Fresh milk (for coconut filling)
100 ml
Desiccated coconut (for coconut filling)
180 g
Corn
to taste
Ham (diced)
to taste
Salad dressing
to taste
Egg wash
to taste
Instructions
1
Make the corn and ham filling
Place the corn, diced ham and salad dressing into a bowl (add to taste according to personal preference). Mix the ingredients evenly to make the corn-ham filling, then place it in the refrigerator.
2
Make the dough
Please refer to the "Basic Dough Method" on pages 14 and 15. Divide the dough into 50 g portions, then gently flatten each piece and wrap in the coconut filling.
3
Shaping
Use a rolling pin to roll out the dough with the seam side up, then roll from top to bottom. Place the dough seam side down on a baking tray and cut a slit about half the depth in the center of the dough.
4
Fermentation
Before proofing, the dough is approximately 9 cm long and 4 cm wide. After proofing, the dough is approximately 10 cm long and 7 cm wide.
5
Pre-baking decoration
Brush with egg wash. Evenly spread the corn-ham filling on top.
6
Baking
200°C, approximately 14 minutes.
