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Today I'd like to share how to make the coconut latte bread by autolyse method. Autolysis makes the gluten developing by itself, is not only save the kneading time, but also be helpful for controlling the dough temperature. The rich and unique flavor of coconut and coffee is amazing. You'll definitely love this bread
🌟Chapters:
0:00 介紹/Intro
0:10 配方/Recipe
0:23 製作麵團/Making the bread dough
1:43 整形/Shaping
3:09 最終發酵/Final proof
3:21 烘烤/Baking
If you have any questions about the recipe, please leave a comment down below, I'll get back to you asap!!
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➡️Ingredients: 250g loaf pan x2 (10cm x 10cm x 10cm) OR
450g loaf pan x1 (19.6cm x 10.6cm x 11cm)
Bread flour 260g / (1 ½ cups+2 tbsp)
Salt 3g/(½ tsp)
Caster sugar 25g / 2 tbsp
Instant dry yeast 3g /( 1 tsp)
Condensed milk 20g/( 2 tbsp)
Coconut milk 105g/(109ml)
Milk 75g+-/(73ml +-)
Unsalted butter 20g/( 1½ tbsp)
Cocoa powder 10g/(1⅓ tbsp)+Hot milk 15g/(14ml)
Instant coffee 3g(2 tsp)+Hot water 2g/2ml
🌟For carbon steel baking pan, bake at 170˚C/340˚F for 25-28 minutes
🌟For regular baking pan, bake at 180˚C/360˚F for 30-35 minutes
🌟 On the lower rack, the oven temperature swings vary by model and each individual unit can be different, so please adjust slightly
❤️Thanks for watching, I would be grateful if I could get thumbs up!
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