Coconut Jam Bread First Release

Name: Coconut Jam Bread First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g high-gluten flour; 130 g Milk; 25 g whole egg mixture; 2 g Salt; 38 g Sugar; 9 g Fresh yeast; 18 g Butter; 50 g Desiccated coconut; 120 g Jam; to taste beaten eggs; a pinch Desiccated coconut

Coconut Jam Bread First Release brings high-gluten flour, milk and whole egg mixture together and is baked until golden and fragrant. Perfect with tea or as a snack.

0 minNewEasy Baking Bake Sweet & Sour

Instructions

1
Dough: 250g bread flour, 130g milk, 25g whole egg liquid, 2g salt, 38g sugar, 9g fresh yeast, 18g butter.
2
Except for the butter, put all the dough ingredients into the bread machine in order, placing liquids first and flour last. Make a well in the flour and bury the yeast, then start the bread machine's dough program.
3
Mix into a smooth dough, add the softened butter cut into small pieces, and continue the kneading process.
4
Knead until the dough can stretch into a thin film.
5
Put it in a large bowl and cover with plastic wrap to ferment.
6
Let the dough ferment until it is 1.5 to 2 times its original size, then the fermentation is complete.
7
Take out the dough to release the air, divide it into three equal portions, roll them into balls, cover with plastic wrap, and let them rest at room temperature for 15 minutes.
8
Filling: 120g jam, 50g shredded coconut. Decoration: appropriate amount of whole egg wash, a little shredded coconut.
9
Pour the jam and shredded coconut into a bowl together.
10
Mix well and set aside.
11
Take a piece of dough and roll it into the shape of a cow's tongue.
12
Evenly spread the coconut jam filling (reserve some of the filling to put into the slit).
13
Roll it up, and as you roll, pinch the edges on both sides inward.
14
After rolling all of them, pinch the bottom tightly, place the sealed side down, forming an olive shape. Place them on a baking tray for the final fermentation.
15
Let the dough ferment until it is 1.5 to 2 times larger, then take it out and brush with egg wash. Using a sharp blade, make two diagonal cuts on the bread dough, cutting through the surface crust.
16
Evenly fill the remaining coconut jam filling into the incision, making sure the spread filling does not rise above the bread. Press it down with a toothpick, then sprinkle a little coconut on the surface.
17
Place it in the middle layer of a preheated oven at 180°C, with the top heat at 175°C and the bottom heat at 180°C, and bake for about twenty minutes.
18
Golden on the surface, fresh out of the oven.