|  |
註：也可以使用 甜麵包麵團(中種法) 或 甜麵包麵團(湯種法) 。
Note: You also can use Sweet Bread Dough (Starter Method) or Sweet Bread Dough (Warm Dough Method)
做法:
| 1. | 準備好甜麵包麵團。壓出空氣後整成球型，蓋上保潔膜後醒20分鐘。 |
| 2. | 準備好 椰子餡 。 |
| 3. | 將麵團擀成45cm x 25cm 長方型麵皮。再將椰子餡均勻抹在麵皮上。從短邊向裡折2.5cm後再折2次。另一邊也向裡折2.5cm後再折兩次。然後對折成長條。將麵條等切成12份後放進烤盤，切面向上。 |
| 4. | 加熱烤箱到100˚F (38˚C)後熄火。麵團表面和烤箱內噴些水。將麵團裝盤放進烤箱發酵到麵團漲大一倍，約1個小時。 |
| 5. | 蛋打散。取出麵團後塗上蛋汁，同時將烤箱預熱到350˚F (175˚C)。 |
| 6. | 麵團進烤箱烤24分鐘。如果分兩層烤，中途上下層對調，烤盤前後調轉這樣才會烤得均勻。 |
PROCEDURE:
| 1. | Prepare the sweet bread dough. Punch out the air and cover with a piece of plastic food wrap. Let it rest for 20 minutes. |
| 2. | Prepare the Coconut Filling . |
| 3. | Roll the dough into a 17.5" x 10" rectangular sheet. Evenly spread the coconut filling over the dough sheet. Make three 1" folds from the short ends of the dough sheet respectively then fold it in half. Cut the dough into 12 equal pieces. Place the pieces on two baking pans – cut side facing up. |
| 4. | Heat the oven to 100˚F (38˚C). Spray the dough and oven with little water. Place the dough in the oven and let it proof until doubles its size, approx. 1 hour. |
| 5. | Beat the egg. Remove the dough from the oven. Brush the dough with the egg wash. Meanwhile, preheat the oven to 350˚F (175˚C). |
| 6. | Bake in the oven for 24 minutes. If you use two oven racks when baking, switch the pans between the racks, and rotate them front to back, half way through so the bread will bake evenly. |
最後更新 (Last Update): 03/05/2016
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