#trust之美#coconut Chrysanthemum Bag
1.
Tear small pieces of the dough that has been refrigerated and fermented for 17 hours and mix with the main dough.
2.
After a procedure, add butter and salt and continue to stir.
3.
Cut a small piece to pull out a non-breakable film, and arrange the dough to relax at 28°C for 30-40 minutes.
4.
The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5.
Divide the dough into 90 grams and roll it into a round and loosen it. Flatten one dough into 20 grams of coconut filling and wrap it with the mouth facing down.
6.
Use a rolling pin to roll it up, down, left, and right.
7.
Use scissors or a sharp knife to divide it into 8 equal parts, without cutting in the middle.
8.
Twist each piece in one direction, with the cross section facing up.
9.
Put the bread dough into the baking tray with the help of a scraper, and then gently sort it into shape.
10.
Put a bowl of hot water in the fermentation tank at 38°C for 40 minutes for secondary fermentation.
11.
Gently brush a layer of egg liquid to decorate some black sesame seeds.
12.
Preheat the middle layer of the oven at 180°C for about 20 minutes (time and temperature are for reference only)
13.
The bread made by cold-fermentation of the medium species is very soft and can prolong the aging of the bread.
14.
Xiuxiu~
15.
Sharing and communication V letter: huakaisfdg
16.
One in the sun~
