Coconut-flavored little bread, extremely soft, delicate, and super delicious!

Name: Coconut-flavored little bread, extremely soft, delicate, and super delicious!
Yield: 4 servings
Cuisine: Baking
Ingredients: 300g Japanese-style toast bread flour; 40g Almond flour; 20g Milk powder; 50g light cream; 1 piece Egg; 170g Thick coconut milk; 30g Coconut oil; 30g Granulated sugar; 4g High sugar-tolerant yeast; 2g Salt; a pinch Desiccated coconut

Coconut-flavored little bread made with japanese-style toast bread flour, almond flour and milk powder, baked until golden and fragrant. Easy to follow with simple step-by-step instructions.

0 minNewMedium Baking Bake Original

Instructions

1
Prepare the necessary ingredients.
2
Place the dough ingredients, except for the coconut oil, into the mixing bowl of the stand mixer. Turn on the mixer and knead the dough until it reaches a coarse membrane state.
3
Add the coconut oil softened at room temperature, start the stand mixer again, and beat until a stretchy film forms.
4
Gather the dough until smooth, place it in a fermentation container, and let it ferment until it doubles in size.
5
Take out the dough, gently press to release air, divide it evenly into 12 portions, loosely shape them, and let rest for 20 minutes.
6
Each one is smoothed after venting, then rolled in desiccated coconut
7
Place in a group of one into a 320-gram rectangular toast box.
8
Place in the oven at 35 degrees to ferment until 70-80% full.
9
Then put it into a preheated convection oven at 160 degrees and bake for about 18 minutes.
10
After baking, remove it from the mold directly, let it cool, and then store it sealed.