Original | Natural Pigment Coconut Croissant and Black Coffee

Original | Natural Pigment Coconut Croissant and Black Coffee

1. Wash, peel and cut the beetroot into a mixing container, pour in the whole milk, and then stir with a food processor;

2. After the beetroot and milk are all fused;

3. Place the yeast and table salt in two different corners of the flour, and then add the beetroot milk mixture prepared just now in portions, and stir while adding to soften the flour into a dough;

4. Cover the container with plastic wrap for fermentation;

5. While waiting for the dough to ferment, you can make coconut fillings. Now put the coconuts into the container, and then add fresh cream, sugar and whole milk to stir;

6. You can add more whole milk until the coconut milk is full of milk and the volume is slightly expanded;

7. After about 2 hours, the dough will be fermented by poking a hole in the middle without shrinking. The specific fermentation time needs to be flexibly controlled according to the room temperature;

8. Take out the dough, knead the dough and roll it out into a circle, and brush a layer of coconut oil on the surface. You can also use butter instead;

9. Then spread the coconut paste evenly on the surface of the dough, and divide the dough evenly into 8 equal parts with a dividing knife;

10. Roll up the triangular noodles in turn from large to small, then put them in a baking tray brushed with coconut oil (or butter), and simultaneously preheat the oven;

11. Put the baking tray into the preheated oven, and bake at 180 degrees for about 15 minutes. The specific baking time needs to be adjusted according to the temperament of each oven;

12. Take freshly roasted Arabica coffee beans like a dream trilogy-15 grams of Legend coffee beans

13. And grind it into fine sugar-like hand-punched granules;

14. Approximately 280ML of coffee liquid is extracted by hand-washing extraction method, please refer to the relevant content of "Family Practical Hand-washing Extraction Method";

15. The rich coconut cream croissant blends with the chocolate and cocoa flavors in the black coffee, as if walking next to the Eiffel Tower...

16. Finished product

17. Are you ready to start the new year with Tiffany's breakfast?

Tips:

1. The rich croissant needs to be matched with coffee that also has a strong and mellow flavor to make the taste complement each other;
2. Recommended raw materials for making Tiffany breakfast black coffee-dream trilogy coffee
Dream
— Once —
The citrus sweet and sour layer is rich, bright and lively — Once Again—
Cocoa Nut Raspberry Gentle Balance — Legend—
Chocolate chip cookies with caramel paddle mellow and plump