Coconut Breadsticks
1.
Preparation materials: sugar, bread flour, eggs, soba noodles, salt, butter, high-sugar-tolerant yeast powder
2.
The bread flour, water and yeast in the medium-type dough are mixed evenly, and the dough is formed, and the dough is fermented for 10 hours in the refrigerator.
3.
Tear the middle seed dough into small pieces, add the bread flour, soba noodles, eggs, sugar, and salt in the main dough to the bread machine to start the kneading program
4.
When the dough is smooth, add butter and continue kneading
5.
When the dough can be pulled out of a strong film, you can take out the dough and place it in a basin for the first fermentation.
6.
When the dough is fermented to twice the size, you can see that the volume of the dough is obviously larger, and the dough is wrapped in gas
7.
After the dough is exhausted, divide it into 5 equal parts, knead and let stand for 10 minutes
8.
Mix the ingredients for the coconut filling and set aside
9.
Take out a dough and roll it into an oval shape
10.
Turn it over and place it parallel to the panel, spread the coconut filling on the dough, and press the lower edge of the dough thinly with your fingers
11.
After rolling from top to bottom, close the seal and put it into the mold. I fermented in the oven, and put a bowl of hot water in the oven
12.
When the bread dough is proofed to 1.5 times the size, preheat the oven, heat up to 180 degrees, and lower to 175 degrees. Brush the surface of the bread with egg white liquid and sprinkle with white sugar. Bake in the oven for 16 minutes. Pay attention to the coloring of the bread halfway
13.
The delicious coconut bread sticks are ready
Tips:
The water absorption of bread flour is different, and the amount of water added is also different. The temperature and time setting of the oven should also be set according to your own oven. If you don’t have soba noodles, you can use low-gluten flour instead or other whole grains. If you use egg liquid for the coconut filling, the baked color will be yellow.
