In my previous posts, I presented to all of you how to make Hokkaido Milk Bread and Sweet Buns, hope you guys enjoyed these recipes and tried to realize them at home ^^ Today, a brand new kind of bread is waiting for you to discover: Coconut Milk Bread. Thanks to the coconut milk and the shredded coconut, these small balls taste absolutely amazing, they are really soft, fragnant and smell really good xD
After 3 times making bread, now I’m not afraid anymore 🙂 In the first time, the dough was too sticky that I thought I will waste the ingredients and the result will turn out badly. But don’t worry, I always recommend that you should practice regularly, then everything will become easier. The hot weather makes me feel really tired, but it is good for the bread which can double in size quickly after 45-60 mins setting aside.
2/3 cup coconut milk
2/3 cup warm water
2 tbs unsalted butter, melted
1/2 cup granulated white sugar
2 tbs milk powder
4 tsp instant yeast
1 tsp salt
1 large egg, beaten
3 tbs shredded coconut (sweetened or unsweetened)
4 cup bread flour
In a large mixing bowl, put in all the ingredients. If you use a bread machine, set to Dough function until the ingredients are combined. If you do not have a bread machine, mix the ingredients and knead on medium speed with a stand mixer until the dough is smooth, non sticky, and elastic. Cover the bowl with a damp and allow the dough to double in size (for about 45-60 mins)
Punch out the dough and divide it into 3 portions. Shape them into balls and let it rest for about 10-15 mins.
Divide the 3 portions into 12 smaller portions, shape them into balls and allow the dough to double in size again.
Brush the dough with egg wash and sprinkle with shredded coconut. Preheat the oven at 175 degrees C and place rack in center of oven. When the surface of the Coconut Milk Bread turns yellow (about 15 mins), replace the rack in lower level of oven until the surface turns lightly brown.
Good luck with this recipe 😉
❤ Trang Quynh