In fact, I don't really like the processed coconut. I may have defined the coconut when I was a child. So I have always encountered less processed coconut coconuts, but fresh coconut. I still love juice and meat. I haven't tried it for coconut milk. I am very curious, so this is a product of curiosity. For those who love the smell of coconut and love soft bread, they should love it more. .
Preparation. In addition to salt and butter, other sputum to slightly gluten to add salt to continue to expand, and then add butter to continue to pull out a more transparent and flexible film (like coconut or coconut can add about 20 grams)
After finishing the warmth, it is divided into 9 parts after being doubled to twice as large.
The garden is relaxed for 15 minutes, rounded and placed in a 20*20 mold.
Continue the second fermentation until the dough is twice as large
Brush a layer of coconut milk on the surface and pour 45 grams of coconut milk into the mold.
The oven is preheated to 200 degrees, and it can be baked in the fire for 180-26 minutes.
1. If no coconut milk can be replaced by milk or coconut milk, the amount of water absorbed by the dough will be reduced by itself. 2, each person's coconut milk thickness may be different, generally this amount of flour, coconut milk content is controlled between 170-190 grams. 3. If the mold is not non-stick mold, please brush a thin layer of essential oil before use. The mold is selected from the bottom without separation. The 40-50 grams of coconut milk or milk that is finally poured after the hair is sent. The finished product will be absorbed by the bread after baking. There is no need to worry that the bottom is wet. If there is milk, there will be a milk skin at the bottom. 4. This bread is very soft.