Medium Type Coconut Chops
1.
Mix the Chinese ingredients together and let stand for 20 minutes;
2.
Knead the dough until smooth;
3.
Place it in a warm place and send it to about 3 times the size and then tear it into small pieces;
4.
Mix all the ingredients in the main dough except butter with the shredded seed dough;
5.
Knead until the dough is relatively smooth and can stretch out the expanded state of the thick film;
6.
Add butter
7.
Knead until it can stretch out a relatively strong film;
8.
Prepare the dough, cover it with plastic wrap, and place it in a warm place for 30 minutes;
9.
Cut the butter into small pieces to soften;
10.
Add powdered sugar and stir well;
11.
Add egg liquid in 3 times and mix well;
12.
Add milk and continue to stir;
13.
Add minced coconut;
14.
After mixing well, the coconut filling is ready;
15.
Press and exhaust the statically completed, then divide into 4 equal parts, cover with plastic wrap and relax for 20 minutes after spheronization;
16.
Roll the loose dough into a rectangle with a thickness of about 5mm;
17.
Spread the coconut filling evenly on top;
18.
Roll up and close
19.
Squash it
20.
Cut 3 copies with a knife, do not cut off at the starting position;
21.
Braided into a pattern;
22.
Make 4 groups in turn and place them in the baking tray;
23.
Put it into the oven, add a pot of hot water, and carry out the final fermentation;
24.
When the dough is 1.5 times larger, the fermentation is over;
25.
Brush an appropriate amount of egg liquid on the surface and sprinkle with almond slices;
26.
Put into the oven, 180 degrees, 25 minutes;
27.
Take it out and place it on the drying net to let cool;
28.
Tear and eat with your hands, so enjoyable and satisfying.
Tips:
1. The ambient temperature, oven temperature, and water absorption of flour are all different, which should be added or subtracted according to actual control;
2. The amount of coconut filling is exactly the amount of this plate;
3. After the bread is colored, it should be covered with tin foil in time.
