Main Ingredients:
Japanese toast bread flour: 300g; almond powder: 40g; milk powder: 20g; light cream: 50g; egg: 1; thick coconut milk: 170g; coconut oil: 30g; granulated sugar: 30g.
Auxiliary Ingredients:
High-sugar-resistant yeast: 4g; salt: 2g; coconut shreds: a little.
Flavor: Original; Process: Baking; Time: Several hours; Difficulty: Normal.
Coconut-flavored Soft and Delicious Mini Bread – Detailed Cooking Steps
Prepare all the necessary ingredients.
Put all the dough ingredients except for the coconut oil into the mixing bowl of a stand mixer. Start the mixer and beat the dough until it forms a rough film.
Add the softened coconut oil at room temperature, and start the mixer again. Beat the dough until it forms a tough film.
Shape the dough into a smooth ball, put it into a fermentation box, and let it ferment until it doubles in size.
Take out the dough, gently press it to release the gas, divide it into 12 equal parts, and let it relax for 20 minutes after simple shaping.
Press each dough ball to release the gas, shape it into a smooth ball again, and roll it in coconut shreds.
Place six dough balls in a 320g rectangular toast box.
Put the toast box in the oven and let it ferment at 35°C until it is 7-8 minutes full.
Then put it in a preheated oven at 160°C and bake for about 18 minutes.
After baking, remove the bread from the mold, let it cool, and store it in an airtight container.
