Coconut dumplings with old noodles(lao mian ye rong bao )

Coconut dumplings with old noodles

Introduction:

Production steps:

Step 1: mix the materials of the fermenting head and cover them with plastic film to ferment

Step 2: fermentation to more than twice, this time is not enough, to ferment after the ball down

Step 3: This is the time

Step 4: after the starter is fermented, put the main dough material and starter into the toaster at one time

Step 5: start the flour mixing function and add butter 20 minutes later. Our flour mixing machine will be fully expanded in about 30 minutes, so you can add butter 20 minutes later

Step 6: make up in 30 minutes, and you can pull out a large film

Step 7: put it in a larger container, cover it with plastic film and ferment to twice the size

Step 8: soften butter, add sugar and mix well

Step 9: add the egg liquid in three times, mix well before adding the next time

Step 10: mix well and add milk powder and coconut

Step 11: mix well and refrigerate

Step 12: for the fermented dough, dip your fingers in the flour and poke a hole in the middle without retracting

Step 13: after the dough is fermented, take out the exhaust gas and divide it into equal parts. Wake up for 15 minutes

Step 14: flatten the dough

Step 15: pack in the coconut stuffing

Step 16: wrap the mouth and put it in a round bun

Step 17: dry into an oval

Step 18: fold both ends

Step 19: cut two pieces into three parts

Step 20: reopen

Step 21: roll into a twist

Step 22: shaping into a ball, mouth closed at the bottom

Step 23: put in the paper mold for the second fermentation

Step 24: double fermentation

Step 25: brush the egg and sprinkle with crispy

Step 26: preheat the oven 180 ° for 15 minutes

Step 27: fresh out

Materials required:

GAOJIN powder (yeast head): 105g

Low gluten powder (yeast head): 45g

Water (yeast head): 45g

Sugar (yeast head): 45g

Yeast (yeast head): 3G

High gluten flour (main dough): 105g

Butter (main dough): 35g

Egg (main dough): 45g

Milk powder (main dough): 12g

Salt (main dough): 2G

Butter: 45g

Fine sugar: 45g (or powdered sugar)

Milk powder: 50g

Egg: 1

Coconut: 70g

Note: the yeast head in the material is wrongly written, it should be 12g, and the 45g sugar in the main dough is not written. It has been modified, and then released, but it still shows that it has not been modified

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lao Mian Ye Rong Bao