Flower Coconut Bread

Prepare the ingredients for the coconut filling. Soften the butter at room temperature in advance, add milk powder, desiccated coconut, and granulated sugar and mix evenly, then add the egg liquid and stir well.

The prepared filling has a moderate firmness, can be formed into a ball, and is evenly divided into eight portions for later use, with each portion weighing about 22 grams. Note: The softness or firmness of the coconut filling can be adjusted by increasing or decreasing the amount of egg liquid.

Now for the dough part, put bread flour, fine sugar, high-sugar-tolerant yeast, and milk powder into the mixing bowl. Use a scraper to mix evenly, then add coconut milk, eggs, and milk. Note, if there is no coconut milk, you can replace it with 140 grams of milk in total.

First, use the food processor to mix at low speed, then knead the dough at high speed until a rough thin membrane forms. Add softened butter and salt, and continue kneading the dough.

Knead until it can stretch into a thin, translucent sheet, then take the dough out of the kneading bowl and shape it into a round.

Divide evenly into eight portions. The recipe can make eight coconut buns. Roll each portion of dough into a ball and cover the surface with plastic wrap to prevent drying.

Take a portion of dough and flatten it slightly, roll it out a little, place a portion of coconut filling inside, and pinch the edges to seal.

Place the edges downward, press flat, roll slightly, cut evenly into eight pieces, leaving a blank center.

Place a heart on each of the top, bottom, left, and right. Hold the two halves of each heart with both hands and flip them upwards, with the section containing the coconut filling facing up. Then press it flat with your hands, and a bread roll is ready.

Place everything on the baking tray, put it into the Peier 5400 mini sponge oven, place a tray of hot water in the oven, select the 'fermentation' function, set the temperature to 35 degrees, and choose a fermentation time of 30 minutes.

The fermented bread has expanded to about 1.5 times its original size. Brush the surface with whole egg wash and sprinkle white sesame seeds in the center.

Preheat the Petit 5400 small sponge oven to 180 degrees with both upper and lower heat, place in the middle-lower layer, and bake for 15 minutes.

After coming out of the oven, place it on a wire rack to cool. It is super soft when eaten hot, the filling is not too sweet, and it is super delicious. Seal and store it when the surface is cool and the center still retains a bit of residual heat. It can be frozen.

The Peili 5400 Small Sponge Oven provides even and stable browning, so beginners in baking don't have to worry about browning issues. The bread made has a golden color without burning, a soft and fluffy texture, and a high success rate!