Coconut Mini Bread

The dough is kneaded using a Daewoo stand mixer, which forms gluten quickly, is easy to operate, aesthetically pleasing, remains stable without shaking while working, and has low noise.

First, put the dry ingredients into the dough mixing bowl. After mixing the high-gluten flour, fine granulated sugar, and high-sugar-tolerant yeast powder evenly, add the eggs and milk. Attach and secure, then start kneading the dough.

The control panel is on the top, the touch operation is very advanced. I use the custom mode, select gear 8, and set the time to 3 minutes.

At this point, the dough has an eight-tenths membrane and a rough hand film. Add softened butter and salt at this time, choose setting 3 to knead for half a minute, and after the butter is well mixed with the dough, select setting 8 and knead for another three minutes.

After kneading the dough for about seven minutes, it should reach a full windowpane stage, where you can stretch out a thin and translucent 'glove' membrane.

The following is the shaping process for the dough. Take the dough out of the mixing bowl, round it up, cover with plastic wrap, and let it rest for ten minutes. Divide it evenly into 24 portions and roll them into balls. Flatten each portion into a rectangle, then roll it up from top to bottom. Place it vertically, press it flat, roll it out again, and then roll it up – one small bread dough is ready. Place all of them on a baking tray (28 by 28 cm) for fermentation in a fermentation box at 37°C with 75% humidity.

When the bread is fermenting, make the coconut sauce by mixing eggs, corn oil, coconut, and powdered sugar evenly. Put it into a piping bag and set aside. After the bread has doubled in size, pipe the coconut sauce all over the surface.

Preheat the oven with upper and lower heat to 170 degrees, bake in the middle layer for 20-25 minutes, and cover with foil once the surface is satisfactorily browned.

After taking it out of the oven, tap the baking tray to release the heat, and place the bread on a wire rack to cool.

Very soft and fibrous, especially delicious when hot. If you can't finish it, store it in a sealed bag; it can be frozen.