Honeycomb Coconut Milk Bread With Butterscotch Sauce

Coconut Bread Ingredients

• 245 gr Komachi Flour
• 15 gr Milk Powder
• 6 gr instant yeast
• 40 gr sugar
• 1 Egg (50 g without skin)
• 130 ml Coconut Milk @karasantan.id
• 40 gr Butter
• 1/4 tsp fine salt
• 30 ml Liquid Milk (For Spread)

Toppings

• 30 gr Almond Flakes
• 30 gr pumpkin kwaci
• 1 tsp Black Sesame

How to Make Coconut Milk

• 1. Mix the komachi flour, powdered milk, instant yeast, sugar, eggs, and coconut milk @karasantan.id Mixer until well blended. Add butter and salt, mix again until smooth and elastic. (test Window pane).
• 2. Round the dough, cover with plastic wrap, and proof for 1 hour, after the dough has doubled, punch the dough so that the gas comes out. cut and weigh @ 30 gr, round and rounding. Arrange the dough in a round pan, cover with a clean cloth and proof for 45 minutes.
• 3. Brush the surface of the bread with liquid milk and sprinkle the topping on it. Bake the bread for 30 minutes at 170 degrees Celsius. Once cooked, remove and brush the bread with butter.

Butterscotch Sauce Ingredients

• 150 gr brown sugar
• 50 gr Butter
• 200 ml fresh milk
• 100 ml whipping cream
• 1/4 tsp fine salt
• 50 gr Butterscotch chocolate chips

How to Make Sauce

• 1. Turn on a low heat, melt the brown sugar and butter, once melted, pour in the fresh milk, stir until it boils.
• 2. Enter the Whipping cream, salt and Butterscotch chocolate chip, stir well until the sauce thickens. turn off the fire and let it cool
• Serve Honeycomb Bread with Butterscotch sauce.

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