How to make coconut five-bread bread

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  1.Put the remaining 20 grams of flour into a basin, add the white sugar and salt, and stir evenly.

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  2.Yeast water mixed with warm water.

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  3.Crack in the eggs, pour in the yeast water, then mix with milk, warm water and form into dough..

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  4. Knead the dough into a ball and knead it out with the heel of your hands.Take it back, knead it, and then push it out.Repeat these actions continuously, and drop the dough a few times in between, until the dough is very delicate and smooth, and a film is basically formed.When I made the bread, I didn't knead it into a thin film.

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  5. Roll into a round shape and place in a warm place to ferment.Or put it in the oven to ferment at a low temperature of 38 degrees.

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  6. Ferment until doubled in size.Use your fingers to dip your fingers in water and make a hole in the fermented dough.It should be fine if it doesn't bounce back.

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  7.The exhaust is loose.Divide the large dough into 6 small pieces and roll them into rounds.Each is about 80 grams.

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  8. Brush a thin layer of corn oil on and around the bottom of the 6-inch live bottom cake mold.

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  9. Round the dough into a bun-like bun.

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  10. The mouth is facing down, 5 are placed next to each other below, and one is placed on the upper level middle.Secondary fermentation in a warm place.

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  11. When fermentation is almost done, prepare coconut and egg liquid.

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  12.After fermentation, take it out and brush it with a layer of egg liquid.At this time, preheat the oven to 180 degrees for 10 minutes.

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  13.Sprinkle the coconut evenly.Spread over several times.

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  14. Bake in the oven at 180 degrees for 30 minutes.Cover with tin foil while coloring.

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  15. It was very fragrant just after baking and was eaten before it cooled down.Because the mold is coated with oil, it is easier to release.

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  16. Picture of the finished product of the bread.