Coconut snow bread(ye rong xue hua mian bao )

Coconut snow bread

Introduction:

"The earthquake Apocalypse: the height is too cold. Perhaps the plates are more secure than the bottles. The plate is clean and the bottle is somewhat arrogant. The higher you stand, the harder you fall. It's better to smash yourself to pieces. In case of smashing flowers and grass, it will hurt the innocent, it's a crime. So plates are dangerous. Open arms, if then Hydrangea, it's a happy scene, maybe smash the head, but it's sad... There are falling objects here. Please be careful when passing. Teacher Meng's bread can always give people infinite inspiration. A coconut toast, with a little change, will take on different forms. It's falling all over the place

Production steps:

Step 1: dough

Step 2: pour the dough except butter into a large bowl

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film comes out

Step 5: basic fermentation to 2 times the size

Step 6: filling and decoration materials

Step 7: soften the butter, add sugar and egg yolk

Step 8: mix well

Step 9: add milk powder and coconut

Step 10: mix well

Step 11: divide the fermented dough into 2 equal parts, round and relax for 10 minutes

Step 12: roll it into a 18x18 cm square

Step 13: spread the coconut stuffing

Step 14: roll up, close up and place downward

Step 15: Brush protein on the surface

Step 16: roll the coconut

Step 17: put in the mold

Step 18: ferment to 2 times the size

Step 19: put in the oven, middle layer, heat up and down 190 degrees, bake for 25-30 minutes

Step 20: golden surface, demould immediately after the furnace

Materials required:

GAOJIN powder: 180g

Fine granulated sugar: 20g

Dry yeast: 3 G

Salt: 1 / 4 teaspoon

Milk powder: 20g

Water: 110g

Butter: 15g

Powdered sugar: 15g

Egg yolk: 15g

Coconut: 50g

Protein: moderate amount

Note: this bread can also be used without mold, mold shape is more regular and neat. If the coloring is fast, you can move down one layer, or cover the surface with tin foil to avoid excessive coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ye Rong Xue Hua Mian Bao