How to make blackcurrant and coconut wreath bread

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  1.Picture of the finished product.

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  2.Except butter, put the dough ingredients into the pot and put the liquid first.

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  3. After mixing the dough for ten minutes at the 3rd setting of the chef's machine, add butter and mix again Wait for twenty minutes and place in a warm place for fermentation.

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  4. Start making the filling, beat 30 grams of butter, and stir in 25 grams of fine flour granulated sugar.

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  5. Stir in 25 grams of whole eggs.

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  6. Stir in 50 grams of coconut.

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  7. Stir in 50 grams of black currant.

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  8. After mixing well, the filling is ready.

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  9.The dough is fermented for the first time.

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  10. Roll out into a piece of dough 50 cm long and 30 cm wide, too small If it cannot be knitted into a loop, press the top with your fingers to make it super thin, making it easier to seal and close the edges.

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  11. Evenly spread the coconut filling.

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  12. Start rolling from the base fabric, roll it into a long strip and press it tightly, with the seal facing down , flatten slightly to facilitate cutting.

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  13.Then cut into two pieces, the size should be even, otherwise the weaving will not look good , the head is not cut off.

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  14.Start two upper and lower braidings from the uncut head.After braiding, , pinch the joint firmly.

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  15.Put it into a pot of suitable size and shape it to facilitate the secondary fermentation without deformation..

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  16. Ferment in a warm place until doubled in size, brush the surface with egg wash.

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  17. Preheat the oven and bake at 140℃ for 25 minutes (my oven temperature is too high) high).

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  18.The color is beautiful, and the coconut paste is particularly fragrant.

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  19.Super beautiful garland bread.

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  20.Tear it with your hands and eat it.The fragrance of coconut is accompanied by the sweet and sour taste of blackcurrant.People reminisce.