Double Coconut Milk Syrup Bread

Ingredient

Method

150g high protein flour 50g low protein flour 30g sugar 1 tsp salt 1 tsp instant yeast + 25ml water 50ml Santan/ thick coconut milk 65ml fresh coconut water 20g butter coconut milk syrup: (mix and stir until sugar melted) 125ml coconut milk 40g caster sugar topping: dessicated coconut

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15-20 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Roll flat dough, and divide the dough into 9 small portions, and wrap up to form into circle shape, arrange in a greased square baking tray and let dough prove for second time (about 1-2 hrs). 4. Pour the coconut milk sauce over the dough. Sprinkle dessicated coconut on top. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on baking tray.