How to make soft coconut leaves (Polish species)

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  1.Finished product.

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  2. Ferment the Polish starter at low temperature overnight.

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  3. Make the main dough.In addition to butter and salt, other main dough ingredients Stir and knead together with the starter.

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  4.Knead until the expansion stage, add butter and salt and continue kneading.

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  5.Knead until it is fully expanded and the dough will be in a glove film state.

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  6. Cover with plastic wrap and ferment for 2 hours.

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  7. Make the coconut filling and prepare the ingredients.

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  8. Stir butter, peanuts and sesame seeds evenly.

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  9.Add half of the egg liquid.

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  10.Add in coconut milk and stir well and set aside.

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  11.The main dough is fermented until doubled in size.

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  12. The dough is in a fluffy state when it is fermented and mature.

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  13.After the exhaust is sorted, divide it into four parts equally.

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  14. Flatten and wrap the coconut filling one by one.

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  15. Then flatten it, use a rolling pin to roll it into an oval, with both sides Fold to the middle and then fold into a triangle.

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  16.Use a knife to dig out an opening,

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  17.Turn the tip part over and insert it into the opening, thread and roll it twice, and arrange it into a leaflet shape.

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  18. Leaf-shaped soft European embryo molding.

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  19. Make a baking sheet and place it for the second fermentation.

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  20. Ferment for 30 minutes, until doubled in size.

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  21. Apply a layer of egg liquid on the surface.

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  22. Preheat the oven to 180℃, place the middle layer, and the upper and lower tubes are 180℃ Bake for 20 minutes, cover with foil when browned.

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  23. Bake it out of the oven, put it on a plate and take pictures.

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  24.A picture from different angles.

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  25.A close-up picture.