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1. Ingredients: Medium species: 180 grams of golden bread flour, 108 grams of water, 3 grams of dry yeast. Main dough: 80 grams of golden bread flour, 20 grams of fine sugar, 3 grams of salt, 40 grams of light cream, 25 grams of egg liquid, and butter 20 grams of coconut filling: 15 grams of butter, 25 grams of powdered sugar, 10 grams of milk powder, 35 grams of egg liquid, 70 grams of coconut
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2. Put the middle seed ingredients into the bread bucket and stir for 20 minutes.
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3. The dough is fermented with yogurt, and the dough is fermented to twice its size, and then torn into small pieces. Put the main dough material except butter in and stir, and stir into a ball to put butter. The dough is stirred to the fully expanded stage. The dough rests on the panel for 15 minutes.
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4. When the dough is relaxed, make the coconut paste, soften the butter and beat until smooth, add milk powder and white sugar and continue to beat for 1 minute.
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5. Dispense the egg liquid in two separate batches, evenly.
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6. Pour in the minced coconut and stir.
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7. Just stir to form a dough.
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8. After waking up, roll the dough into a rectangle, and spread the coconut paste evenly on it.
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9. Roll it up and cut into 8 pieces, you can cut into 9 pieces.
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10. The cut is facing upwards and placed on a non-stick baking sheet.
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11. Put it in the oven to choose the fermentation function, and the time to choose the long pass. Fermented to 1.5 times the size.
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12. For fermentation, choose baking, 180 degrees, upper and lower tubes, middle layer, 15 minutes.
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13. Detail image.
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Tips:1. The amount of flour in the recipe can be adjusted appropriately according to the water absorption of the flour.
2. Kepu oven.
