Shredded Coconut Cream Package, The Taste of Childhood!
1.
In addition to the butter, the bread ingredients are put in the noodle bucket, and the salt and sugar are separated. Yeast does not come into contact with the salt and sugar.
2.
Cut out the butter in advance to soften it. Refrigerate or freeze in advance with ice packs. Pack the ice pack, turn on the first gear and mix until there is no dry powder,
3.
Turn to gears 4-5 and beat until it is basically smooth, gently pull open the coarse film state, add softened butter, first turn to gear 2 to let the butter blend in.
4.
Turn 4-5 gears again to hit the smooth hook.
5.
Take out the beaten dough and round it up, cut a piece and slowly pull it apart, which can hold up a transparent and strong film.
6.
Round into a basin and cover with plastic wrap. 27-28 degrees, fermented to 2 times the size.
7.
Fermentation is good. Dip your fingers into the powder and poke holes without shrinking and collapsing immediately. Take it out and press to exhaust.
8.
Divide into 8 servings, each serving 56 grams. Round the dough, cover with plastic wrap and relax for 15-20 minutes.
9.
Take a loose dough, flatten it, roll it over, arrange it into a rectangular shape, and thin the bottom edge. Roll it up from top to bottom, close the mouth tightly, be sure to squeeze it tightly, then gently press it with both hands, roll it back and forth a few times, pinch the ends to be pointed, olive pits, and arrange them into the baking tray.
10.
Spray water on the surface, oven fermentation gear, 35 degrees, 50 minutes, two shots to 1.5-2 times larger, lightly press the surface to slow rebound. Quickly ferment and take out, preheat the oven to 190 degrees up and down.
11.
Brush a layer of egg mixture, put it in the middle of the oven, and bake at 180 degrees for 18 minutes.
12.
Bake and take out and let cool.
13.
Whipped cream and sugar are beaten into a piping state and put in a piping bag. Butter heat-insulating water melts into liquid.
14.
Cut the bread in half, don't cut it,
15.
Brush the surface with a layer of butter, and then coat the surface with mashed coconut. Squeeze whipped cream, or decorate a little more fruit! It's that simple! Have you learned it?
Tips:
Tips: 1. If the temperature is high, you must pay attention to the noodle temperature and tie an ice pack.
2. Don't add cream if you can't finish it, freeze it directly, and rebake it before eating.
3. Don't beat whipped cream too hard, too hard, rough texture, 6 or 8 teeth medium-sized decorating mouth.
