[SweetTables] Milk Coconut Shredded Bread
A bread recipe I often make at home, hope you like it too.
Ingredients
Steps
Put all dough ingredients except butter into the bread maker. Use the dough kneading program to mix into a basic smooth dough. Add butter and continue kneading until the dough is completely smooth. Take out the dough, place it in a bowl, cover with plastic wrap, and let it rise at room temperature. The kneaded dough should be soft and non-sticky.
Mix softened butter with sugar, add egg liquid and milk, and continue mixing. Finally, add milk powder and coconut shreds/dessicated coconut and mix well.
Let the dough rise to twice its size. Insert a flour-dusted finger into the dough; if it does not bounce back, the dough is ready.
Deflate the dough and roll it into a rectangle of about 28*20cm.
Spread the coconut filling over two-thirds of the dough.
Fold the bare third of the dough toward the center, then fold again to form a three-layered rectangular shape.
Gently roll out the folded rectangular dough to extend its length and width by about 5cm each, then cut it into 8 pieces.
Twist each strip by holding both ends and twisting in opposite directions two or three times. Place them with some spacing on a baking tray.
Place the tray in the oven with a tray of hot water below for the dough's second proving until doubled in size. After taking out the risen dough, you may notice that the twisted patterns might have loosened a bit; this is fine and requires no further adjustment.
Preheat the oven to 175°C (345°F). Brush egg liquid onto the dough. Once preheated, bake in the oven for 16-20 minutes (time depends on your oven). Enjoy the fragrant milk coconut shredded bread!