One Time Success! No Glove Film Required! Coconut Milk Crisp Bars
1.
Prepare all materials. Cut out the butter in advance and soften it for later use.
2.
In addition to the butter, the rest of the dough materials are added to the noodle bucket, and the salt, sugar and yeast are placed separately. First start mixing until there is no dry powder, and then turn to 3 to knead until the thick film is torn apart, add softened butter, turn to 1 to beat the butter into the dough, and then turn to 2-3 to knead until it can pull out a firmer的膜。 The film.
3.
Take out the beaten dough, hold the dough with both hands and fold it into rounds, cut a piece, and slowly pull out the film, without the degree of glove film. The dough is rounded, put in a clean basin, covered with plastic wrap, and the first fermentation is carried out at 27 degrees in a warm place, about 60 minutes.
4.
During the fermentation period, prepare the coconut milk puff pastry filling. Whisk and mix the whole egg liquid, milk, and powdered sugar evenly, pour in the coconut and milk powder, and mix well!
5.
Fermented to 2-2.5 times larger. The status does not depend on the time. Dip your finger in the powder and poke the hole without retracting or collapsing.
6.
Fold and press to exhaust, hold the dough with both hands, roll it counterclockwise, cover it with plastic wrap, and let it rest for 15 minutes.
7.
Roll out the loose dough into a rectangular shape, 40 cm long and 20 cm wide, turn it over and arrange it. Spread coconut milk puff pastry filling on 2/3.
8.
Fold the part of the dough without filling to the center of the dough with filling.
9.
Then fold over the remaining 1/3 of the dough slices with fillings, and make the three-layer slices.
10.
Carefully roll out slightly. Then cut horizontally into 7 strips. Take one and cut it from the middle without cutting off the top.
11.
Tighten the top, the two separate fillings face up, twist into a twist like a braid, and pinch the bottom tightly. Organize the growth bar.
12.
Arrange into the baking tray.
13.
Put it in the oven, put a bowl of warm water to increase the humidity, and ferment in the oven at 36 degrees for about 45 minutes, and ferment to 1.5 times the size. Take out the preheated oven up and down to 185 degrees.
14.
Put it in the lower part of the middle of the preheated oven. Bake for 20-25 minutes at 175 degrees up and down, and cover with tin foil when the color is satisfied.
15.
After roasting, take it out and transfer to a cooling rack to cool. Brush with a layer of butter while it's hot, so that the puff pastry sticks look better! Seal and pack after cooling down!
Tips:
1. Reserve 5-10 grams of milk for the dough, and add it according to the water absorption state of the flour;
2. The oven used in the article is PE3050 for reference only when baking mildly;
3. The coconut filling is not added butter, it is just right if it is slightly sweet and not greasy.
4. @尘暁
