When the weather is hot, making bread is much easier, and fermentation does not require a fermentation box. Cover it with a damp cloth and it can be cooked well. Bread is still the best made by oneself, with zero additives and rich ingredients. You can put whatever you want in it without worrying about hygiene issues, so the moms in the community love to order bread from me. The real ingredients are clean and hygienic, which is visible.

Recently, this coconut milk and honey bean bread has gone crazy. It is soft and sweet. It is great for breakfast, lunch, and afternoon tea. Both adults and children love it. The recipe has been sorted out today, using liquid seed method. It is super soft and won't harden even after being left for 3 days! Sisters who like to make bread will try it. Those who don't want to do it can also see how to do it. They can also try it when they are interested.

Coconut Milk Honey Bean Bread

Liquid type: 20g clean water, 0.5g table salt, 0.5g dry yeast, 20g high gluten powder

Bread body: 2 grams of salt, 20 grams of butter, 40 grams of egg liquid, 25 grams of fine sugar, 3 grams of dry yeast, 160 grams of thick coconut milk, 270 grams of high gluten powder, and an appropriate amount of coconut paste

[Method]

Mix the ingredients of the liquid seed evenly, ferment to twice the size, and put them together with the other ingredients into the chef's machine to knead until the glove film stage.

After rounding, put it into a preservation box and ferment it to twice the size. Just poke it with your fingers and it won't rebound quickly.

Divide the dough into 4 parts, with an additional 15 grams for each part as the grid material.

Roll a large portion of dough into a 12cm wide slice, sprinkle an appropriate amount of honey beans, roll it up, and pinch tightly to tighten the opening.

Brush a layer of whole egg mixture on top, sprinkle an appropriate amount of coconut, and the finished product will have a stronger coconut aroma.

Roll the gridded bread into 10CM pieces, then roll until the grid is cut out and open to wrap the dough.

Ferment in a warm place to twice the size.

Take out a layer of whole egg mixture and brush it onto the grid. Preheat it at 180 degrees Celsius in the oven.

Put the dough into the middle and lower layers of the oven and bake for about 20 minutes before it is ready to be baked. If you are satisfied with the color of the bread halfway through, remember to cover it with tin foil to prevent excessive color.

The super soft coconut milk honey bean bun is ready! The design is super beautiful and especially delicious! Don't miss out on those who love honey beans and thick coconut milk! Remember to hand in your homework when you learn it~

(Images from the internet)