Shredded Coconut Soup
1.
The ratio of water to flour is 4:1. Cook over a medium-to-low heat. During this time, use a whisk to keep stirring.
2.
The consistency of the mixed batter is "can be scraped up with a whisk, but drips quickly". After turning off the heat, wrap it in plastic wrap after serving, and place it in the refrigerator to cool for later use.
3.
Main dough material: High-gluten flour 300 g white sugar 50 g milk powder 15 g custard powder 15 g salt a little yeast 6 g water 120 g vanilla essential oil 1/2 teaspoon egg yolk 1 condensed milk 30 g food coloring (yellow) a little room temperature butter 25 g first Mix all the liquid ingredients (except room temperature butter).
4.
Mix all the dry powder materials, the liquid mixture, the butter and the soup with chopsticks and stir evenly.
5.
Put it in a large basin, and mix the materials with the Dough Hook at medium and high speed. Due to the high humidity of the dough, most of the time I see the phenomenon that the noodles are hooked on the dough. Don't worry about the formation of gluten through such a rapid lifting. When the dough begins to form, it is necessary to reduce the speed so that the dough is re-adhered to the inner wall of the basin.
6.
The surface of the finished dough should be smooth and shiny. Although the dough is still sticky, the surface is not sticky.
7.
Shredded Coconut (Cocktail Bun) Ingredients: room temperature butter, 100g custard powder, 25g milk powder, 25g sugar, 45g coconut paste, 35g low-gluten flour, 35g
8.
Just mix all the materials evenly.
9.
Mexican oil ingredients: softened butter, 15 grams of low-gluten flour, 10 grams of icing sugar, 5 grams
10.
My actual dosage is double the above, so it's a tragedy.
11.
After mixing the materials, just stir and mix.
12.
Sprinkle thin flour on both sides of the dough after proofing for 40 minutes, and then sprinkle flour along the center axis.
13.
Then use a knife to cut along the flour. Never knead the flour into the dough!
14.
In the same way, we divide the dough into 8 smaller portions.
15.
Roll out the dough into long strips, and then spread an equal amount of shredded coconut filling.
16.
Then roll it up, seal all the openings, and pull it into a long strip equivalent to the baking container.
17.
And spray/sun oil on the strips.
18.
Put it in the oven/room temperature for 2 fermentations, then mount the Mexican oil on both sides of the pack.
19.
Then sprinkle sesame seeds on the middle area. Then spread the whole egg liquid and bake at 180C/365F for 20-25 minutes in an oven preheated to 190C/375F. During the roasting for about 15 minutes, observe the coloring of the epidermis. If the epidermis has been colored, cover it with tin foil in time, and then roast for the remaining time.
20.
Brush the surface of the baked bread with a thin layer of honey water immediately, and wrap it with tin foil for 5-10 minutes. Then it can be demoulded and allowed to cool.
21.
The characteristic of soup bread is that it is very soft and can be stored in the refrigerator for 4-5 days.
22.
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Tips:
For friends in North America, I have the following 2 points of experience to share:
1. You can check the manual of your oven to see if there is Proof/Proofing (fermentation) function. If so, the time required for fermentation can be greatly reduced when the room temperature is relatively low. Since the oven needs to be baked in the end, the fermentation process will not waste too much electricity.
2. If it is the 1kg Coconut Flake that you bought at Costco, you need to chop it finely with a knife before making the coconut filling before proceeding to the next step.
