Coconut Flower Bag (medium Species)
1.
material:
Medium type dough: 224g high flour, 2.5g dry yeast, 150g milk Main dough: 26g high flour, 30g whole wheat flour, 30g sugar, 0.5g dry yeast, 3g salt, 36g egg, 20g butter Grams.
Coconut filling: 35 grams of coconut, 13 grams of powdered sugar, 18 grams of whole egg liquid, 5 grams of whole milk powder, 8 grams of butter
1. First make medium-type dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.
2.
Tear the middle seed into small pieces, add ingredients other than butter and knead until it forms a dough, add butter and stir until it is smooth and filmy. Continue fermentation for 30 minutes.
3.
Make coconut filling: Pour all the ingredients of the coconut filling into a large bowl and mix well.
4.
Divide the loose dough into 9 equal parts. Roll into rounds, cover with plastic wrap, and relax for 15 minutes.
5.
After the relaxation is complete, roll it out into an oval shape, and thin it on one side.
6.
Spread even coconut filling
7.
Squeeze opposite sides
8.
Use a scraper to make three strokes along the middle of the long side to the end.
9.
Then tighten the two sides together, like twisting a few turns, and finally pinch both ends.
10.
Arrange the shaped dough in the baking tray. Put a bowl of hot water in the oven and put the bread in for the final fermentation. Fermentation takes about 35 minutes.
11.
Finally, the fermentation is over, and the surface is brushed with egg liquid.
12.
Put it into the preheated 140 degree oven, middle layer, and heat up and down, about 18 minutes until the color is even.
13.
Take out the grilling net and let it cool, and keep it tightly sealed.
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