coconut-current butter bread...

Although I don't need to be expert for everything in my job, but it is important to know how to make everything in order to keep my job smooth. Making some breads once a month will help me stay update and understand more about different kinds of bread. I wish I have more time to do the sugar work. I haven't done it since I finished the program. I'll have to invest in more tools if I start to do it though.

Talking about investment, I did pretty well about that. I like to have the right tools both at home and work. I don't mind spending some money on them if they make my life easier. I don't like borrow people's stuffs, but I don't mind to lend them mine. However, I need to warm them that I have an OCD symptom. My tools need to be in the right place when I need them, otherwise, why did I spend extra money for that, right?

make 12

- 7 g instant yeast
- 15 g water, 100 degrees F
- 275 g bread flour
- 65 g all purpose flour
- 10 g milk powder
- 1 egg
- 100 g milk
- 100 g sugar
- 45 g unsalted butter, room temperature
- 45 g shortening
- 3 g salt
- 50 g shredded coconut
- 25 g current, soaked in coconut rum


1. Activate yeast with warm water in a mixing bowl, let it sit for 5 minutes.
2. Sift both flours together, add 1/3 of flour into yeast mixture. Mix until smooth and autolyse for 20 minutes.
3. Add egg, milk and sugar, mix for 2 minutes.
4. Add the remaining flour and milk powder.
5. Add butter and shortening, mix until take-up.
6. Add salt and continue mixing for 2 minutes.
7. Ferment overnight in refrigerator.
8. Pat the dough into square sheet, sprinkle with shredded coconut and current, then roll into a log
9. Cut into pieces, place into prepared molds.
10. Proof for 1 hr or until doubled in size.
11. Bake @ 350 degree F for 20 minutes.


bake in paris said...

Bread looks delicious, Thip! Your write-up just reminded me that I should go back into bread making. It has been a long while :-)


Ramya Kiran said...

Bread looks delicious and lovely! Thanks for sharing.

tara said...

A nice reminder on how returning to the basics can keep one grounded. The breads look adorable in their little cups.

Patty said...

What size (and type) of molds do you use? (These are gorgeous!)

Thip said...

If I remember correctly, the size of this ramekin is 5 oz.
p.s. I proof the dough in the ramekin, then bake.


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