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Coconut bread｜Qiong Cooking's recipe transcript

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Qiong Cooking

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Number of Videos: 379本

Ingredients

(A) Flour for bread : 250g
(A) Dry yeast : 3g
(A) Egg : 1個
(A) Salt : 3g
(A) Sugar : 20g
(A) Milk : 120g
無塩バター : 25g
(B) Egg : 30g
(B) Sugar : 30g
(B) Unsalted butter : 30g
(B) Coconut : 50g
溶き卵 : 適量

Time required

60minutes

Procedure

1) Mix the ingredients 00:30
Put (A) in a bowl and mix.
Knead until a gluten film is formed.
2) Add butter to the dough 01:35
Add butter that has been returned to room temperature and knead further.
3) Primary fermentation 02:06
Roll the dough back into the bowl, cover with plastic wrap and ferment.
4) ココナッツバターを作る 02:21
(B)を混ぜ合わせ、6等分して丸める。
ラップを被せて冷蔵庫で冷やす。
5) 生地を分割する 03:40
生地の空気を抜き、6分割する。
1つずつ丸め、ラップを被せて20分休ませる。
6) 生地を成型する 05:31
Remove 4 from the refrigerator.
Remove the air from the dough and wrap it in 4.
Roll out the wrapped dough with a rolling pin.
Make 5 cuts, fold in half and twist.
Roll the twisted dough so that it is tied, and arrange it on the top plate.
7) 2次発酵させる 07:22
ラップを被せ、50～60分発酵させる。
8) 生地を焼く 07:28
生地の表面に溶き卵を塗り、170度に予熱したオーブンで15分焼いて完成。

Point

・ Bring unsalted butter to room temperature.
・ Finely chop the coconut.
・ Use cold milk.
・ Since the video uses a bread mixer, leave about 1 teaspoon of milk and add it in the middle of mixing.
・ Primary fermentation until the dough is doubled in size.
・ When making cuts in the dough, be careful not to cut off the edges of the dough.