It's beautiful to twist it at will
Introduction:
Production steps:
Step 1: knead to the expansion stage, complete the basic fermentation, take out the exhaust, divide into 2 parts, round, relax for 15 minutes;
Step 2: roll the dough into a rectangle and spread 4 / 5 area of coconut stuffing evenly;
Step 3: fold those without stuffing in the middle;
Step 4: fold the other side and divide it into 8 parts. Divide the other dough into 8 parts in the same way;
Step 5: turn the two ends in opposite directions and put them into the baking tray for final fermentation;
Step 6: at the end of fermentation, preheat the oven at 175 ℃ for about 18 minutes.
Step 7: coconut stuffing method: 1. Soften the butter and stir, then add sugar powder to mix;
Step 8: coconut stuffing method: 2, add egg liquid in several times, stir until absorbed;
Step 9: coconut stuffing method: 3, add milk in several times, stir until absorbed;
Step 10: coconut stuffing method: 4, add coconut, mix well, set aside.
Materials required:
High gluten flour: 250g
Fine granulated sugar: 20g
Salt: 2G
Yeast: 2G
Water: 146 G
Butter: 20g
Powdered sugar: 25g
Whole egg: 25g
Milk: 25g
Coconut: 50g
Note: 1. Adjust the baking temperature according to your own oven. 2. When rolling dough, you can adjust it according to the length of your baking tray (I rolled it a little short). 3. Hand knead noodles, water should not be added at one time, but can be increased or decreased in the kneading process.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Sui Bian Niu Yi Niu Jiu Hen Piao Liang Ye Rong Pai Bao
It's beautiful to twist it at will
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