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Mini Coconut Bread Recipes

Afternoon Tea Treats

Mini breads for young and old alike.

Mini Coconut Bread Recipe

  • Ingredients

High gluten flour 7.4 oz
Fresh yeast 0.2 oz
Milk powder 0.4 oz
Sugar 0.8oz
Salt 0.1 oz
Egg 1.1 oz
Sourdough 2.3 oz
Butter 0.4 oz
Water 3.4 oz
Milk 0.4 oz


High gluten flour 2.1 oz
Water 1.2 oz
Salt 1g
Fresh yeast 1g

Coconut Filling

Coconut 2.8 oz
Icing sugar 1.1 oz
Butter 2.1 oz
Egg 0.7 oz

  • Steps

①  Pour all the ingredients except the butter into the chef’s machine, start on low speed and mix well until there is no dry flour.

② Then beat on medium speed until the dough is smooth and has reached the extended stage
Add the butter and beat on low speed until well combined.

③ Continue to beat on medium-high speed until the dough is smooth and the dough reaches a complete state where you can pull out a glove film.

④ Place the dough in a clean container, cover with cling film and place in the oven for 60 minutes at an ambient temperature of 27°C and a humidity of 80°C.

⑤ Remove the dough from the oven and place it on a rolling mat and pat it down.

⑥ Ferment the dough for 40 minutes at 35°C and 75°C humidity until the mould is full.

⑦ Brush with egg wash and cut the dough in the middle before putting it in the oven.
Preheat the oven at 180°C for 5 minutes beforehand.

⑧ Bake on the middle shelf at 180 degrees for 20 minutes.
Cover with tin foil. Remove from the oven, shake and allow to cool before serving.


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