Coconut cream bread
There is still a little light cream at home. I don't want to make cakes. I don't like cakes. I'm really tired of it. Suddenly I thought of this kind of coconut cream bag in my hometown. I happened to have coconut at home. The materials are complete. I'll try to make them today. I didn't expect they were successful. They taste great. Mainly not greasy.When making bread, you can add water or milk. You should add it a little bit, not at one time. If there is milk powder, it will taste more delicious. In fact, only 25g of white granulated sugar is used for the bread body. That's enough. The cream is sweet. Don't add too much sugar. The original cream is too greasy. It still tastes like jam after adding jam. Sweet but not greasy. Let's try.
Step 1 . Mix the flour with sugar first. Yeast is boiled with warm water and added
Step 2 . Add an egg. Use chopsticks to disperse and stir evenly. Add milk or water slowly. Stir until there is no powder and knead into a ball.
Step 3 . Knead it into a ball and add softened butter.
Step 4 . Place the dough and ferment twice as large. Take out "exhaust".
Step 5 . Take a part of "open".
Step 6 . Rolled into an olive shape from one end.
Step 7 . The fermentation volume expands after placing. Brush with egg liquid. Put it into the oven for 180 degrees. 15-25 minutes.
Step 8 . Beat the cream with white granulated sugar. I didn't like the original flavor of cream, so I added jam.
Step 9 . Take out the toast and let it cool. Cut a knife in the middle. Cut without cutting. Spread jam on the surface. Sprinkle with coconut paste.
Step 10 . Squeeze cream in the middle. Done.
Step 11 . Coconut and cream are really a perfect match. Ate 2 at one go.
Step 12 . Delicious but not greasy. The second time, jam was squeezed on it, which was more delicious.
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