#四session Baking Contest and It's Love to Eat Festival# Coconut Syrup Small Twist
1.
Pour the ingredients except butter into the bread bucket in the order of liquid first, then yeast on the top of the flour, start the kneading program, just mix the liquid and flour into a dough, let stand for half an hour, and start the kneading program again , After mixing the dough for 20 minutes, pour 10g of butter into it and continue to knead to the complete stage
2.
For the first fermentation
3.
To make coconut filling: first melt the butter in the microwave, add coconut chicken meringue flour and stir well.
4.
Stir well
5.
The fermented dough is gently bubbled by hand, roll out into a rectangle, and spread the coconut filling evenly
6.
Roll up from one end
7.
Use a rolling pin to roll out to a width of about 20 cm
8.
Evenly cut into 6 pieces
9.
Take out one piece and then everything from the middle into two
10.
Then stack the two pieces, press them with chopsticks, and twist them into a twist shape.
11.
Put in the baking tray
12.
.Relax the bread dough for 15 minutes and brush the egg liquid on the surface
13.
Preheat the oven to 170 degrees, the middle layer, 18 minutes, observe the coloring at any time, and cover with tin foil to prevent burning
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