1.
Prepare the Chinese kinds of materials.
Middle species:
High-gluten flour: 175g, fine sugar: 10g, room temperature water: 125g, fresh yeast: 5g
2. Pour the fresh yeast and sugar into room temperature water, stir to melt, pour in the high-gluten flour, then pour in the yeast water, turn on the cook machine to turn on the first gear to mix into a dough, turn to the second gear to knead for 3 minutes.
3.
Take it out and put it in a clean basin, cover with plastic wrap, and ferment at 28°C for 40-60 minutes to twice the size.
The middle species is too wet, so you can reserve 15 grams of water, and you can add it to the dough depending on the situation.
4.
During the fermentation process, prepare the fillings for the puff pastry.
Coconut milk crisp filling:
Coconut paste: 63g, powdered sugar: 39g, butter: 36g, whole egg liquid: 46g, milk powder: 25g, salted egg yolk: 7 pieces, surface-brushing butter: appropriate amount, white sesame seeds: appropriate amount
5. The butter is softened until it can be easily wiped with a spatula, beaten smoothly with eggs, add powdered sugar (if lumps need to be sieved), beat until slightly white, add the whole egg liquid at room temperature in portions, beat smoothly, and then Pour in all the coconut and milk powder.
6. After mixing into a dough, put it in a clean container, cover with plastic wrap, and refrigerate for more than 20 minutes to facilitate shaping.
7.
The inside of the fermented middle seed is honeycomb-shaped, and the main dough material is prepared.
Main dough:
High-gluten flour: 78g, fine sugar: 10g, whole egg liquid: 50g, salt: 2.5g, fresh yeast: 3g, butter: 15g
8. Put high-gluten flour, whole egg liquid, sugar, fresh yeast, medium seed in the noodle bucket, first mix into a dough at level 1, then switch to level 2 to knead for 2 minutes, add salt, and switch to level 3 to continue kneading.
9. Knead the dough until it is smooth, tear off the thick film, add the softened butter, turn to low speed to beat the butter and dough until they are mixed, and then turn to high speed to knead the dough.
10. Until the dough can pull out a strong film and the edge of the hole is basically smooth, take out the dough, hold the dough with both hands, fold it outwards, cover it with plastic wrap, and relax at room temperature for about 30 minutes. Look at the volume slightly swelled, and the fingers feel airy. That's it.
11. Pour the egg yolk into a baking tray lined with greased paper, spray white wine, put it in a preheated oven at 160°C, and bake for 5 minutes. After baking, take it out and cool it slightly.
12. The dough is well loosened. Divide it into 65g pieces. After folding and rounding, hold the dough with your right hand and round it slightly counterclockwise. Cover with plastic wrap and relax at room temperature for 15 minutes.
13. Take out the refrigerated coconut filling, 30g each, flatten it, wrap it with egg yolk and set aside.
14. Take a loose dough, flatten it, roll it out into a round dough with a thick middle and thin sides on both sides, turn it over, and put a filling ball on it.
15. Press the filling ball with your left hand, push it up with your right hand, tighten the mouth, and place it on the baking tray with the mouth facing down.
16. 33°C and 85% humidity, for secondary fermentation, you can put it in the oven, add a bowl of warm water around 30°C for fermentation, the time is 20-30 minutes, mainly depending on the state of the dough.
17.
Ferment to about 2 times the size, take it out when the fermentation is complete, preheat the oven up and down to 190℃, spray water on the surface of the dough, sprinkle white sesame on the surface of the dough, put on the lower layer and heat it at 190℃, and bake at 180℃ for 18 minutes, coloring Satisfied and stamped with tin foil in time.
The dough can be separated by grease paper to prevent it from sticking together when baking
18.
Tips:1. Fresh yeast: dry yeast conversion ratio=3:1;
2. Baicui PE3050 oven is used in the text, and the temperature and time need to be adjusted according to the actual situation of the oven.
Thanks to Chen Xiao for providing the formula
