Coconut flavored whole wheat bread
I like to make steamed buns or meal buns in summer because they can ferment very well at once.It's satisfying to watch the dough ferment.Although there is no bread maker, I feel that the whole wheat buns are delicious even if they are not rubbed to the glove film1. first stick coconut paste on the bread for the second fermentation, so that the coconut paste is more solid and not easy to fall off.2. the baking time depends on the size of bread and the spleen of each oven.
Step 1 . Prepare all materials (yeast mixed with high powder)
Step 2 . Stir the sugar in the milk until it melts
Step 3 . Then pour high flour and whole wheat flour together, add corn oil, milk sugar mixture and knead it into a ball
Step 4 . Then knead the dough to the expansion stage, and finally knead the dough into smooth dough, cover it with plastic wrap and ferment
Step 5 . Ferment the dough to twice its size
Step 6 . Divide the fermented dough into three equal parts, knead it into three small dough again, and stick an appropriate amount of coconut on the surface
Step 7 . Put it on the baking tray for the second fermentation
Step 8 . When the dough is twice as big again, put it into the oven (preheated in advance), heat it up and down 165 degrees, bake it for 20 minutes, cover it with tin foil, and bake it for 5 minutes
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