Raisin Coconut Soaked Bread

1. Put all the bread ingredients except butter into the bread machine (liquid first, then powder), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process..

2. Knead for about 10 minutes.After the dough is formed, add butter and continue kneading until complete.In the expansion stage, the entire kneading process takes about 45 minutes.

3. Start the fermentation function.Let the dough double in size.Dip your fingers in flour and poke holes., as long as it does not collapse or rebound.

4. Take out the dough and deflate it, divide it into six equal parts, and divide the dough into six equal parts.Roll the dough into balls one by one and put them into the paper tray.

5.Put it into the oven for secondary fermentation, and put a bowl of hot water under the oven Maintain humidity.

6. When the second dough is almost finished, make the soaking paste.Heat the butter and milk slightly over low heat, remove from the heat, and stir with a spatula until the butter melts and is completely integrated with the milk.

7.Add fine sugar, coconut paste and raisins.

8.Continue to stir and mix evenly.

9. Take out the fermented dough.

10. Use scissors to cut a cross on the dough.

11.Cut the openings one by one.

12. Pour the raisin and coconut foam onto the dough with a spoon.

13.Put into the middle layer of the preheated oven and bake at 180 degrees for about 18 minutes..You can see that the surface of the bread is slightly colored.

14.The surface is crispy, and the surrounding and bottom are like cheese-like bubbles.The taste is particularly good..

15. I ate one as soon as it came out of the oven, and I was very satisfied.

16.When you see this bread, you will have a strong appetite.

17. Come and try it if you like it.