Whole milk, egg yolk and coconut steak(quan nai dan huang ye rong pai bao )

Whole milk, egg yolk and coconut steak

Introduction:

"Whole milk paibao, I used egg yolk and coconut powder to mix it into crispy granules and bread. My little creativity brought great attraction to my bread. The arrangement of a small baking tray is eliminated in waves of praise. It's the result of making delicious food and enjoying it. There's joy and sharing. "

Production steps:

Step 1: put whole egg, milk, sugar, salt and corn oil in the bread barrel

Step 2: sift in flour and add yeast.

Step 3: start the dough making process of bread. After 90 minutes, the dough is ready.

Step 4: take out the dough, knead well and exhaust. Relax for 10 minutes.

Step 5: divide it into 5 pieces.

Step 6: roll each dough into a pancake as wide as the baking tray.

Step 7: roll up and tighten the joint.

Step 8: make five flour preparations in turn and put them into the baking pan. Cover it up, and let it grow again.

Step 9: prepare egg yolk, coconut and butter.

Step 10: melt the butter, mix in the crushed egg yolk and 20g coconut. Rub well.

Step 11: make your face well.

Step 12: use a knife to cut a long hole in the middle of each dough.

Step 13: add the egg yolk and coconut.

Step 14: into the oven, middle and lower, 180 degrees, 15 minutes.

Materials required:

Flour: 200g

Milk: 80g

Whole egg liquid: 50g

Corn oil: 20g

Sugar: 30g

Yeast: 2G

Salt: 2G

Butter: 15g

Coconut: 20g

Egg yolk: 2

Note: oven time is set according to the performance of your oven. Pay attention to the color, the color is dark, covered with tin foil. I use corn oil for noodles and butter for coconut and yolk. You can do it all with butter. At will. I don't put sugar here. I like sweeter ones. I can put some sugar to taste.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Quan Nai Dan Huang Ye Rong Pai Bao