Coconut milk breads
Coconut milk breads

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, coconut milk breads. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Coconut milk can be a healthy cow's milk alternative but some brands should be avoided. Here are the ones to choose in both the carton and canned varieties. Coconut milk is also incredibly popular among people who adhere to a ketogenic or Our research team has ranked the ten highest-quality brands of coconut milk—read on for.

Coconut milk breads is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Coconut milk breads is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have coconut milk breads using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Coconut milk breads:
  1. Make ready 640 g Bread flour
  2. Take 6 g Easy bake yeast
  3. Get 250 ml Coconut milk
  4. Get 2 Eggs (1 for egg wash)
  5. Make ready 70 g Unsalted butter
  6. Prepare 1 teaspoon Vanilla extract
  7. Prepare 100 g Caster sugar
  8. Take 1 teaspoon Salt
  9. Get tiny Vegetable oil
  10. Make ready Desiccated coconut or almond flakes

We put seven brands to the test with one recipe: whipped coconut cream. Coconut milk is a non-dairy, milk alternative that can be used for cooking when regular This list includes the top brands that make the best coconut milks which answers that. Coconut Bread - Homemade Cocktail Bun. What can I use coconut milk for?

Steps to make Coconut milk breads:
  1. Use microwave to warm up the coconut milk for 30-40 seconds. Add yeast and a quarter teaspoon of sugar into the warm coconut milk and mix them well. Leave it for 5-10 minutes.
  2. Get a mixing bowl and place in the bread flour, caster sugar and salt.
  3. Mix the coconut-yeast mixture with vanilla extract, ONE egg and melted unsalted butter.
  4. Pour the wet ingredients into the flour bowl and start to make the dough.
  5. Keep kneading the dough until it can stretch like shown in the picture. (About 10-15 minutes kneading)
  6. Place the dough into an oiled bowl and covered by cling film. Have the first fermentation for 60-90 minutes until the dough is double-sized.
  7. Press out the air and divide the dough into 12 small doughs. Do the second fermentation for 45 minutes.
  8. Get one egg and mix with 2 teaspoons of water. Egg wash the bread doughs and sprinkle some desiccated coconut or almond flakes on the top.
  9. Bake in 180°C oven for 20-25 minutes. After baking, take the tray out but leave the breads within the tray for further 5 minutes. Move the breads out from the tray and cool them down on a cooling rack. Enjoy～

You're hesitant to take the first bite while looking at it skeptically. Pour the coconut milk mixture over the bread, pressing down with a spoon or fork to make sure all the bread gets soaked. The center should spring back when lightly. When sampled plain, this coconut milk tasted bright and fresh in a way that other brands just didn't. The classic bread pudding is enhanced with coconut flakes and coconut milk.

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