Ingredients
Surface ( ) | Egg liquid ( 40g ) |
Water ( 100g ) | Salad oil ( 20g ) |
Flour ( 250g ) | White sugar ( 10g ) |
Salt ( 2g ) | Soft white sugar ( 20g ) |
Milk powder ( 25g ) | Yeast ( 5g ) |
Coconut ( ) | Coconut paste ( 45g ) |
White sugar ( 25g ) | Milk powder ( 10g ) |
Egg liquid ( 30g ) | Oil ( 30g ) |
1. Put all the ingredients in the dough into the bread machine in sequence, mix the dough and let it stand to ferment until it is 1.5-2 times in size.It will not shrink when you poke it with your finger (the dough is put in last, and the yeast is in the dough or Place it on the surface) (do not stick to liquid! ! ! )
2. For coconut filling, first mix the oil, sugar and milk powder, then add the egg liquid Stir evenly, and finally stir in grated coconut
3. Take out the dough and divide it evenly.Make a small portion, cover with plastic wrap and let it rest for 15-20 minutes (to rest)
4.Use a rolling pin to roll out the rested dough thinly and wrap the coconut filling in it (you can refer to the method of making pie), close it downwards, gently roll it into a long strip, and use a knife to cut the opening
6. After fermentation, take out the egg wash (don’t forget to take out the bowl), put it in the oven and heat it up and down at 180 degrees for about 20 minutes (according to your own requirements Adjust time according to home oven conditions)
5.Put a bowl of hot water at the bottom of the oven and place it in the oven for secondary fermentation until it expands
Tips
Be careful of air bubbles when rolling out bread to avoid them from bursting and causing the coconut filling to leak out
You can add a little more egg liquid to the coconut filling
Use homemade dumpling noodles for high-gluten flour.You can also
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