Cranberry Coconut Breadsticks
1.
Cranberry Coconut Stuffing: Put all the coconut, sugar, milk, egg liquid, butter, and finely chopped cranberries into a bowl.
2.
Mix and stir well, put in the refrigerator for later use.
3.
Mix and knead the Chinese ingredients into a smooth dough, and ferment at room temperature.
4.
The dough rises to twice its size.
5.
Tear the fermented medium-type dough into small pieces, add the main dough materials except butter, mix and knead to form a smooth dough.
6.
Knead until the dough is slightly gluten, add melted butter.
7.
Continue to beat until the transparent glove film comes out.
8.
Cover with plastic wrap and ferment for 30 minutes at room temperature.
9.
Vent the dough and roll the dough into a rectangular shape.
10.
Spread cranberry coconut filling on two thirds of the dough
11.
Fold over the unwiped one-third of the sides.
12.
Fold the bottom one up again.
13.
Slowly roll out the noodles and cut out even strips with a knife.
14.
Grasp the two ends and twist them in opposite directions. Fix both ends slightly.
15.
Put it into the baking tray and carry out the second fermentation.
16.
The cooked bread dough is rinsed with egg liquid.
17.
Put it in the preheated oven at 180 degrees, and bake the middle layer for about 15 minutes.
Tips:
The rice soup can be replaced with water or milk.
