How to make coconut croissants

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  1.Whole wheat flour, high-gluten flour, salt, yeast, and 10 grams of sugar are mixed

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  2.Add warm water (below 40 degrees) and stir into a flocculent form

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  3.Press several times to knead into a dough that can be used to pull out the hand mask

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  4.Add 20 grams of butter and continue kneading into the dough, and let it ferment at room temperature for 1 hour

• 5.Add sugar, grated coconut and eggs to 20 grams of melted butter and stir evenly

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  6.Shape into a relatively dry dough and set aside for later use

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  7. Fermentation Double the amount until it does not spring back when pressed

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  8. Take out the fermented dough, deflate it, and divide it into pieces Small uniform dough

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  9.Use a rolling pin to roll it into a tongue shape.The longer and pointed the more beautiful the shape is

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  10.Put coconut on the wide head and add dried cranberries

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  11. Roll up, shape and pinch out the shape
  Place in a baking pan, and ferment at room temperature for 1 hour until large Double

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  12.Place in the middle rack of a preheated oven at 200 degrees and bake for 18 minutes p>

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  13.Take it out and let it cool before eating