Four Seasons Ruyi & Coconut Lucky Bag
1.
200 grams of bread flour, 50 grams of low-gluten flour, 35 grams of fine sugar, 2.5 grams of salt, 3 grams of instant dry yeast, 25 grams of eggs, 140 grams of milk, and 25 grams of butter.
Put all the ingredients in the dough except butter into the bucket of the bread machine
2.
Start the maxillofacial program and knead for 20 minutes until the dough becomes gluten
3.
Add butter
4.
Start the maxillofacial program again for 20 minutes to knead to the extended state
5.
Put the dough in a basin, cover with a lid, and place it in a warm place indoors for basic fermentation.
6.
Coconut fillings: 35 grams of butter, 35 grams of fine sugar, 35 grams of whole eggs, 70 grams of coconut, 35 grams of milk.
practice:
7.
The butter is softened at room temperature, beat evenly with a whisk, add fine sugar, and stir evenly
8.
Add the whole egg in portions, then mix well, absorb each time and add the next time
9.
Add coconut paste
10.
Mix well
11.
Add milk and mix well
12.
Set aside to allow the coconut to absorb enough moisture
13.
The dough has grown to 2.5 times the size. Dip your fingers in the dry powder and poke the holes without shrinking. The basic fermentation is over.
14.
Divide the dough into 8 portions, each about 60 grams, and let it rest for 15 minutes after being rounded.
15.
After relaxing, roll the dough into an oval shape
16.
After turning it over, arrange the rectangle again and put the coconut filling
17.
Roll up from top to bottom, squeeze tightly without revealing the filling
18.
Cut three times with a knife, don't cut
19.
Flip up each small circle, with the cut surface facing upwards, the two in the middle are opened, and the two sides are staggered and arranged into four petals.
20.
Put oily paper on the baking tray and squeeze it slightly with your hands, so that the fermentation will not be very bulging. Put it into the oven for final fermentation (a bowl of hot water in the oven or in the oven to increase humidity).
21.
After the final fermentation, brush the side and surface with egg liquid, and sprinkle a few almonds in the middle for decoration.
22.
Put it into a preheated 180 degree oven, middle level, upper and lower fire, about 16 minutes
Tips:
Xiaoyingzi's words:
1. This auspicious bread shaping is difficult. How to organize it and use your imagination, the result is the auspicious pattern of the four corners.
2. After the butter of the coconut filling is beaten, the egg liquid must be added after absorption, or it is easy to separate the oil and water, and the process of separating the filling and the moisture will be troublesome.
3. The filling can be replaced with any filling you like. Bean paste, purple potato, sweet potato, pumpkin are all possible.
4. The temperature and time of the oven are based on your own oven temperament, and the temperature difference of each oven is somewhat different.
