Recipe for refrigerated coconut flower bread

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  1. Mix the medium and medium ingredients into a ball., don’t knead hard, just form a ball, then put it in a plastic bag and flatten it and ferment it at room temperature for 20 minutes, then put it in the refrigerator for more than 17 hours.

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  2. Mix the main dough ingredients except milk and salad oil and put them into a plate , tear the medium-sized seeds into small pieces and add them, then slowly add the milk.Since flour likes water differently, add it slowly and increase or decrease the amount of milk depending on the dryness and humidity of the dough.

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  3. Then use various methods to rub and beat hard, less than ten The glove film can be removed in minutes.

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  4. Roll into a round shape, cover with plastic wrap and ferment at room temperature until doubled in size.

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  5. Dip your finger into dry powder and poke a hole.If it does not rebound or retract, it will be proved.Fermentation is ready.

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  6. Flatten the fermented dough into a round shape and let it rest for fifteen minutes.

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  7. Next, make the coconut filling.Melt the butter first and add the coconut milk powder.Mix the sugar well (omit this step).Take a piece of dough, line the bottom with parchment paper, flatten it and wrap it with coconut filling.

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  8. Place oiled paper underneath, with the seam facing down, and use a rolling pin to roll it into a round shape.

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  9.Use a knife to cut into eight equal parts without cutting in the middle.

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  10.Two adjacent petals flip in different directions.

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  11.Put the bread into the baking pan and put it in the oven.There is no fermentation function.Put a bowl of warm water at the bottom, let it double in size, brush with egg wash and sprinkle with black sesame seeds, preheat the middle layer of the oven at 170 for 25 minutes.

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  12.The fragrant bread is out of the oven.

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  13. Here is a picture of the finished product.