It's beautiful to twist it at will

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