我家廚房 Christina's Kitchen

果醬椰絲麵包 Coconut Jam Bun

材料 Ingredient

1.	甜麵包麵團準備好後壓出空氣再等分成12份，每份滾成球狀。用保潔膜麵團醒20分鐘。
2.	將一小麵團壓扁，擀成圓片。提起邊緣往內折四折成方形。將兩個對角往裡折成六邊形後再對折捏緊。封線向下輕輕滾動麵團數下即可。把剩餘麵團依樣做好。
3.	烤箱加熱到100˚F (38˚C)後熄火。在麵團表面噴些水後放進烤箱發酵約45分鐘，或到麵團脹大一倍。
4.	蛋加牛奶打散。取出麵團後塗上蛋汁。同時將烤箱預熱到350˚F (175˚C)。麵團進烤箱烤18分鐘。
5.	等烤好的麵包稍涼時，用利刀從中間對切到底，但不要切斷。將麵包翻過來塗上果醬再將兩半對合起來。麵包三邊沾上椰絲即可。

PROCEDURE:

1.	Prepare the sweet bread dough. Punch the air out of the dough and divide it into 12 equal pieces. Form each piece to a ball. Cover the dough balls with a piece of plastic food wrap, and let them rest for 20 minutes.
2.	Roll one pieces of the dough into a round disk. Fold in the edge of the dough disk to form a square, then fold in two cross angels to form a hexagon. Finally fold the dough lengthwise in half. Gently pinch the seam to seal the opening. Roll the dough several times. Repeat this step for the rest of the dough.
3.	Heat the oven to 100˚F (38˚C), then turn off the heat. Spray the dough with little water. Place the dough in the oven and let it proof for 45 minutes or until the dough doubles its size.
4.	Beat the egg with the milk. Remove the dough from the oven and brush it with egg wash. Meanwhile, preheat the oven to 350˚F (175˚C). Bake the breads for 18 minutes.
5.	While the bread cool down, cut it in half (cut to the bottom but not cut through). Turn the bread over and spread some jam. Fold the two halves together. Roll the three sides of the bread over the shredded coconut.