The practice of yogurt coconut bread

It should be noted that the butter used in the coconut filling is mixed, so I did not use the regular 35-38 degrees in the second serve, but used 28 degrees to prevent the butter from melting. Later I thought, so little In fact, it’s okay to ferment at a higher temperature, after all, it’s not a kind of crispy bread.

[Dough material] 300g high-gluten flour, 3g high-sugar-tolerant dry yeast, 18g fine sugar, 3g salt, 5g milk powder, 30g egg, 80g homemade plain yogurt, 120g cold water, 25g butter, surface Brush a little egg liquid, sprinkle some almond slices on the surface

[Materials for Coconut] 50 grams of butter, 40 grams of caster sugar, 1 gram of salt, 50 grams of eggs, 70 grams of ground coconut

[Quantity] French Baker Solid Bottom Square Baking Pan 19.9*19.9*4.85cm

[Baking] Fire up and down at 185 degrees for 25 minutes, and cover with tin foil in the middle; or fire up and down for 180/190, 20-25 minutes, adjust according to the actual situation of the oven

【Production process】
1. Large group photo of dough materials: 300 grams of high-gluten flour, 3 grams of high-sugar-tolerant dry yeast, 18 grams of caster sugar, 3 grams of salt, 5 grams of milk powder, 30 grams of eggs, 80 grams of homemade plain yogurt, 120 grams of cold water, 25 grams of butter Gram; The amount of sugar in my formula is very small, because it takes into account the sugar in the coconut filling, so it is reduced; homemade plain yogurt is sugar-free, if you use commercially available yogurt, increase or decrease the amount of sugar according to your taste;

The practice of yogurt coconut bread-Make One Day

2. Put all the dough materials except butter into the kneading bucket, stir first at low speed, then at medium speed, the dough is smooth, and when one piece can hold up the thick film, add butter;

The practice of yogurt coconut bread-Make One Day

3. Stir at low speed and then at medium speed. The dough is soft, smooth and shiny, and does not stick to the wall of the basin. Pulling a piece of dough can hold out a transparent and elastic film, and the kneading is over;

The practice of yogurt coconut bread-Make One Day

4. The dough is rounded, placed in a basin, covered with plastic wrap or lid, and fermented in a warm and humid place; when the weather is hot, it will also ferment naturally at room temperature;

The practice of yogurt coconut bread-Make One Day

5. The fermentation box I use has a temperature of 28, a humidity of 70, and a time of about 2 hours, depending on the state of the dough;

The practice of yogurt coconut bread-Make One Day

6. While waiting for the dough to ferment, process a coconut filling: 50 grams of butter, 40 grams of sugar, 1 gram of salt, 50 grams of eggs, and 70 grams of coconut;

The practice of yogurt coconut bread-Make One Day

7. After the butter is melted in water, put it to warm, and the egg liquid is broken up;

The practice of yogurt coconut bread-Make One Day

8. Put the egg liquid, salt, and granulated sugar into the butter bowl, and use a small bowl to mix well; if you use a larger bowl, it will be easier to operate;

The practice of yogurt coconut bread-Make One Day

9. Pour the minced coconut into the butter solution, stir evenly, cover with plastic wrap, and put it at room temperature for later use;

The practice of yogurt coconut bread-Make One Day

10. The fermented dough is twice the original size. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking;

The practice of yogurt coconut bread-Make One Day

11. Pour the dough on the operating table, tap lightly to exhaust, weigh into 4 equal parts, knead round, and let stand for about 20 minutes;

The practice of yogurt coconut bread-Make One Day

12. Flatten the loose dough, roll it into an oval dough sheet, spread 1/4 coconut paste filling on the dough sheet, leaving white space around;

The practice of yogurt coconut bread-Make One Day

13. Roll up into a roll from top to bottom, and seal tightly;

The practice of yogurt coconut bread-Make One Day

14. The 4 doughs are processed in sequence, with the seal facing down;

The practice of yogurt coconut bread-Make One Day

15. Take a dough roll and divide it into 4 equal parts lengthwise with a sharp knife;

The practice of yogurt coconut bread-Make One Day

16. Braided into braids;

The practice of yogurt coconut bread-Make One Day

17. Fold both ends of the braid towards the back;

The practice of yogurt coconut bread-Make One Day

18. Put the plait green yard in the baking tray; put it in a warm and humid place for the second fermentation; in order to prevent the butter in the coconut paste from melting excessively, I set the temperature of the fermentation box to 28 and the humidity to 70 for about 1 hour;

The practice of yogurt coconut bread-Make One Day

19. When the dough is 1.5-2 times the size, brush the egg liquid on the surface, and then sprinkle an appropriate amount of almond slices; the oven starts to preheat 185 degrees; this temperature can be used when the upper and lower fires cannot be adjusted separately; the upper and lower fires can be adjusted separately for 180 degrees , The fire is 190 degrees;

The practice of yogurt coconut bread-Make One Day

20. Put the green body into the middle and lower layer of the preheated oven, and heat up and down at 185 degrees for 25 minutes;

The practice of yogurt coconut bread-Make One Day

21. Coconut is fragrant, shake the baking tray from the back of the oven a few times, demould, and put it in a bag when it is warm to your hands on a drying rack, and tear it for consumption.

The practice of yogurt coconut bread-Make One Day

tips:
1. It’s summer, and the temperature is growing high. When mixing the dough, control the temperature. Finally, the temperature when the dough comes out of the film should be controlled below 26 degrees; you can put the kneading bucket or ingredients in the refrigerator several hours before use;

2. The coconut filling contains butter, and it can be placed at room temperature after mixing, no need to put it in the refrigerator;

3. The tutorial of 4-strand braid can be searched on the Internet. If the braid is not good, you can braid 3-strand braid; the braid shape can make the bread layer distinct; if the braid is really not good, it can be made into rolls;

4. The baking temperature and time are adjusted according to the actual situation of the oven and the material of the mold.