Great Dessert Bread! Coconut Bread Loaf 椰蓉吐司面包
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- Опубликовано: 3 июн 2021
- This is a beautifully shaped bread, using desiccated coconut and egg yolk as the filling, the whole bread presents a charming golden yellow. The fluffy bread is wrapped in a layer of sweet and delicious coconut filling, sweet but not greasy, full of coconut fragrant, very delicious.
In the process of making this bread, the temperature of the dough must be controlled very well, especially when the room temperature is relatively high in summer. It is difficult to knead the dough out of good gluten when the temperature of the dough is high. When styling, be sure to freeze the dough in the refrigerator for 20 minutes, otherwise the filling will stick everywhere.
椰蓉吐司看似非常简单，但做起来却非常容易翻车。面团搅打和面包造型时我们需要一些技巧才能做出整洁漂亮的面包。面包使用椰蓉和蛋黄做馅料，通体呈现出迷人的金黄色。松软的面包里裹着一层香甜可口的椰蓉馅料，甜而不腻，椰香扑鼻，异常美味。
在制作这款面包的过程中，一定要控制好的面团的温度，尤其是夏天室温温度比较高的时候。面团温度高了，是很难把面团搅打出膜的。造型的时候要冰箱冷冻20分钟，让馅料稍微变硬一些，否则馅料会粘得到处都是。
1 条/Loaves
9x4x4"烤盒配方 Recipe for 9x4x4" pullman pan:
🍞面包材料 Bread Ingredients
高筋面粉 Bread Flour 320 g
即溶酵母 Instant Yeast 4 g
食盐 Salt 5 g
细砂糖 Caster Sugar 18 g
蛋白 Egg White 32 g
炼乳 Condensed Milk 35 g
牛奶 Milk 65 g
冷水 Cold Water 95 g
无盐黄油 Unsalted Butter 32 g
🥥馅料 Filling
无盐黄油 Unsalted Butter 32 g
糖粉 Icing Sugar 20 g
蛋黄 Egg Yolk 20 g
炼乳 Condensed Milk 10 g
椰蓉 Desiccated Coconut 35 g
1 条/Loaves
450g烤盒配方 Recipe for 450g pan:
🍞面包材料 Bread Ingredients
高筋面粉 Bread Flour 260 g
即溶酵母 Instant Yeast 3 g
食盐 Salt 4 g
细砂糖 Caster Sugar 14 g
蛋白 Egg White 28 g
炼乳 Condensed Milk 28 g
牛奶 Milk 52 g
冷水 Cold Water 76 g
无盐黄油 Unsalted Butter 26 g
🥥馅料 Filling
无盐黄油 Unsalted Butter 26 g
糖粉 Icing Sugar 16 g
蛋黄 Egg Yolk 18 g
炼乳 Condensed Milk 8 g
椰蓉 Desiccated Coconut 28 g
*烤箱提前10-15分钟预热至350°F/ 180°C，中下层烤37分钟至表面金黄色。
在面包烤至约20分钟时，如果顶部上色明显，这时要盖上一层锡纸，避免顶部烤焦
*Preheat the oven to 350°F/180°C 10-15 minutes in advance, and bake in the middle-lower rack for 37 minutes until the surface is golden brown. When the bread is baked for about 20 minutes, if the top colour is very golden brown, cover with a layer of tin foil at this time to avoid burning the top
💕小贴式Tips 液体材料牛奶，鸡蛋，炼乳，冬天的温度大约是10°C左右（提前20分钟从冰箱取出），夏天的温度大约是3°C左右。夏天提前把干性材料称量好，密封盖好后，放入冰箱冷藏1-2小时降温。同时把搅拌盆和搅拌勾放入冰箱冷藏1-2小时。面团温度低时，会更容易搅打出面筋。
Liquid ingredients milk, eggs, condensed milk, the temperature in winter is about 10°C (take out from the refrigerator 20 minutes in advance), the temperature in summer is about 3°C。After weighing the dry ingredients in advance in summer, cover them and put them in the refrigerator for 1-2 hours to cool down. Put the mixing bowl and mixing hook in the refrigerator for 1-2 hours. Controlling the dough temperature will make it easier to knead. 
Хобби
超喜歡看妳的影片, 妳做的麵包都好漂亮, 完美呈現, 會讓人流口水, 忍不住就想來試試看, 謝謝老師不藏私的分享。
多謝老師分享，昨天整了，超好味！又不會太甜😊👍
Amo suas receitas. Já fiz várias e todas ficaram ótimas. Obrigada por compartilhar sua experiência conosco. ❤️❤️
哇！下次再來試試，謝謝老師分享
今天，試做這款吐司。真的好好吃。謝謝💖
新年快乐！跟着做了几次，父母和孩子都喜欢，谢谢🙏
今天試做,非常好吃^^ 每次都很期待老師的影片,感謝🙏
👍👍
很好吃😋松软的面包，谢谢老师的视频❤👍🏻👍🏻🙏🏻
好喜歡妳的影片。找時間再來試試。謝謝🙏
謝謝妳總是那麼的貼心，會再加一份450烤盒份量食譜，因此我不必再去賣另外9x4的大烤盒，🙏
謝謝老師的影片我改天來試試看嘍
很漂亮，看到都流口水🤤。
好漂亮
謝謝你
Yummy it’s really cool 💯💯👏👏👏 I love coconut flavour ❤️
Выглядит Очень красиво.. Спасибо за понятный рецепт..
coconut loaf bread is so yummy😍😍
Magnifique j’adore merci pour la recette vous êtes top😘
台上一分鐘 台下十年功 看似信手拈來的完美 自己做起來常常都亂七八糟的 謝謝分享如此療癒的造型和影片
谢谢🙏
看你撕面包会上瘾😍😍😍
😍🤩👍👍美味！
Beautiful!
tried it,its really delicious,thanks for sharing your recipe🥰
after cooking,how many days is the lifespan in the counter top without putting in the freezer?
Nice braid 🙆🏻♀️🙆🏻♀️👍👍🙏🏻🙏🏻
Maravillosas recetas❤️
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘💐❤️👍
Thank you very much
Thanks very much
Nice 👌👌👌
Very good 👏👏
这是艺术品啊(⊙o⊙)
Yummy tummy 😋
I very much appreciate your videos, your recipes are great. I have tried a few and it turned out well. Can you give the title of the music you're playing here. Thanks 😊
EXCELETE 20 PUNTOS
Delicioso y original Desde Ecuador Guayaquil
coconut bread loaf is so yummy😍😍
What’s the difference between Pullman pan and 450g pan please? I searched on the internet where it shows that 450g pan seems to have the same size with Pullman one.
Por favor mande traduzido a receita parece deliciosa mais está inviável para e acredito que outras pessoas também Vou deixa- lo de fazer hoje
The bread flour can I used plain flour or self rising flour instead or i must used bread flour
請問水的部分也改成牛奶嗎 謝謝
Do you have this in us measurements as cups /oz/ tbls? Thanks
今早成功焗出香甜又軟孰的椰絲卷，而且造型又美麗，多謝您的分享🙏
因為我想早上吃到新鮮出爐包包，如果我晚上和面、一發及造型後，可以把巳造型的包包放進雪櫃冷藏嗎？是否不用室溫二發而做型後直接冷藏至第二天早上呢？早上從雪櫃取出後要回溫多久才可放入焗爐焗呢？請指教🙏
不建议这样做。造型后冷藏发酵的面团烤出的面包组织和口感都不太好。
最多也只能在基础发酵的时候，放入冰箱冷藏发酵，之后再造型，但是面包组织任然会比较粗糙。
这款面包在制作时，如果水量调好面团不干，面团搅打到位时，烤好的面包密封好在第三天吃也是湿软的，老化的现象不明显。所以烤好后密封保存更好一点
请问这个食谱是可以做餐包吗？
Where can I get this in NYC?
👍👍👍😋😋😋
Thank u so much for sharing a great recipe. I did it and it turned out yummy. However, when I knead the dough I felt like it was a bit dry (even though the final product was pretty moist and fluffy). Can I add a bit more water to make the dough less dry? Thank u once again 🙏
sure you can add more water to adjust the dough softness.
@@AllCookingStuff thank u ❤️
If it turned out fine as is, why add more liquid and risk a failure?
😋
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
请问炼乳能用 奶粉+牛奶+糖
代替吗? 如果可以的话，比例应该怎么调整呢? (我是用450g 吐司盒)。谢谢
炼乳直接用牛奶+糖就可以了, 28炼乳用14g糖+14g牛奶代替，注意加水的时候适当减一些，不要让面团太稀了
面包味道很好，谢谢分享。但二发只发到8分满，等了约 半小时还是不长高，烤的时候也没有升高。请问原因和如何解决。
1。可能是酵母活性不够。检查一下，是否是酵母存放有点久了，或者是用了低糖酵母。应该用耐高糖酵母。
2。面筋问题。面团要搅打至完全扩展。基础发酵不要发过了，面团不能发到塌陷，否则会影响面筋。
您好，請問椰蓉餡略乾，塗抹時夠順滑，可以加些小牛奶嗎？🙏
可以的
老師，我的室內溫度是24F，請問是否應該照夏天的標準處理材料？
如果是24C，还是需要按夏天的标准要求湿性材料。搅打好的面团最好控制在24-26C，所以和面时湿性材料3-5C会让面团更容易搅打出膜
请问老师，在视频4:24的时间点，那一个面团的重量是多少？谢谢🙏
每颗面团约200g
Can I use regular icing sugar with no corn starch in it instead?
Yes you can.
请问视频中用的是450g吐司模具的材料吗?
不是。是9x4x4”英寸的模具。
视频下方的视频说明，有450g吐司模具详细的食谱
Can I use fresh grated coconut? The fresh one is waterier than the dried coconut flakes
Yes you can use freshly grated coconut. Before you use it, you can to dry it on the oven at a low temperature until it is dry. Be careful that it doesn’t burn.
Awesome! Thank you. How about using whole wheat pastry flour instead of bread flour? Can I use the same amount or should I use half of each flour?
老师,又是我😅;我第二次做的有按照你的配方,面团也没粘手了,但新的问题是,我二发的高度还不错,但放进烤箱后高度变矮了…不明白是什么原因,望老师指导下,tks.
可能是二发发酵过度。
还有面团发酵好后，要轻轻的放入烤箱，不能振动烤盒。
@@AllCookingStuff 明白了，那我下次做的时候注意下，谢谢你的耐心解答❤️❤️❤️
你好，我放冷冻室20分钟后拿出来不知道为什么一直发酵不起来？我等了3，4个小时不敢拿去烤
冷冻20分钟左右，面团不会结冰，面团只是会变得比较结实的感觉。
检查一下用的酵母，不能用低糖酵母。
还有基础发酵时，有没有发过度。
跟著做很好吃，不過我做出來表面的椰蓉餡料都很深色烤焦了一樣，想請教老師是甚麼問題呢？如何改善？期待老師的回覆，感謝了。
可能你锡纸盖晚了。面包上色后要及时盖上锡纸
@@AllCookingStuff 稍上色就蓋錫紙了，明天再做一遍，謝謝老師。
@@kitlee8509 每个烤箱都可能有一点温差，你可以把温度调低10-20°C，或者是把烤盒再放低一层。根据实际情况来调整一下。
@@AllCookingStuff 好呢，謝謝老師提醒和指教💗
@@AllCookingStuff 成功啦，謝謝老師指導！
May I know the purpose of condensed milk? Can I omit it? Or must replace with something else?
The condensed milk can increase milky flavour and keep bread moist longer.
@@AllCookingStuff can I replace it with heavy cream
@@prutai7274 yes you can try replacing condensed milk with heavy cream, but you need more sugar. The amount of condensed milk in the video is not the same amount of heavy cream you use. You use less heavy cream than the what the condensed milk says.
@@AllCookingStuff Noted, thanks
Why did you add cold water to the dough?
Cold water will low the dough temperature and delay the fermentation. Japanese style bread need more time to knead the dough into good gluten. If temperature is high, the dough will be sticky and wet, and will also ferment rapidly. This is not good so use cold ingredients at the beginning.
Hi, what to substitute milk? Without milk, the softness will be fine? Thanks.
You can substitute milk with water
@@AllCookingStuff thanks for your reply. Won't it be too much of water?
65g of milk can be replaced with 59g of water. The water required for the dough should be adjusted according to the water absorption of the flour. Different brands of flour or different seasons, the amount of water may be different.
@@AllCookingStuff hi, thanks for your reply. But how a about the original amount of water? Add i as well?
Still keep the original water
我有試做了這款椰蓉吐司最大的問題是椰蓉餡很難抹的很均勻，不知道妳有何寶貴意見可供參考，謝謝
請教老師純椰蓉不再加糖奶油和蛋黃直接和麵裡做吐司可成立嗎？
椰蓉可以不做成馅料。只要面团打好后，把椰蓉与面团混合均匀即可。
但口感会有差异。
拌好的馅料应该是比较湿软的。如果你的椰蓉吸水性很强，可以适量加入牛奶混合。
其它原因是椰蓉馅料抹不开：可能是室温温度低，黄油变得有点儿硬了，用之前可以用温水隔水软化一下。
做好的馅料不要放入冰箱冷藏。冷藏也会让黄油变硬。用之前放回室温软化后才能使用。
请问椰蓉可以用新鲜椰丝代替吗？
你可以试试。可能新鲜的椰丝水份含量比较高，用之前检查一下，也许需要用烤箱低温烘干一下再使用。
谢谢你的详细指导！感恩🥰
老师，请问这款能用汤种法吗？450吐司模具的应该怎么调整食谱tks
可以用汤中法，但不必要，这款面包已经非常保湿、抗老化了，第3天、第4天都还是很好。
450g模具的配方在视频下方的“视频说明”里
@@AllCookingStuff 老师，另外我是手揉需要有什么要特别注意的吗？
手揉时，面团升温比较快，注意控制面团的温度。面团揉好状态跟视频里的基本一样就行。
可以参考我的另一视频花式手撕餐包/面包里手揉面的方法
@@AllCookingStuff 谢谢老师❤️
老师，我今天试做了这款吐司，为什么我的面团从头到尾都那么的粘手😅，下次是否可以适当减量牛奶或冰水，可能我的面粉吸水性不同🥺
Hello new friends come to watch and send encouragement. 😊🤩🤟✌️✌️✌️
我的麵團好像沒有完全發起來，我想會不會因為我偷懶把所有材料和酵母一起丟進去 原因。🥲
请问老师，烤箱烤面包时要放fan assist 吗？
面团没有发起来的原因可能是 ：酵母要用耐高糖酵母。
另外，如果是用活性酵母，是需要先激活的。
还有检查一下，是否酵母已经过期了。
烤面包和蛋糕是不需要风扇功能的
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