Ingredients: 300g of high flour, 40g of whipped cream, 30g of egg white, 30g of milk120-130g, 30g of sugar, 2g of salt, 3g of yeast, 5g of butter15g, and 80g of red bean paste.

Exercise:

First, mix the materials other than butter and knead the dough until it is smooth, then add butter, and then continue to knead the dough until it expands, so that the thick film can be pulled out.

If there is no whipped cream, 20 grams of milk can be used instead, and the butter can be increased to 20 grams.

Don't use too much water for this dough, it will be easier to form if it is a little dry.

After the dough is taken out, it does not need to be proofed, and it is directly rolled into a 30*20 cm rectangle.

Two-thirds of them are coated with a layer of red bean paste, which is folded from the side without red bean paste to the middle and then to the other side.

Roll it up a little and give it a 30% discount.

After 20% or 30% discount, there will be more layers. If you find it troublesome, just fold it once.

Roll out the dough step by step, and finally roll it to the thickness of 1 cm.

Cut off the surrounding edges, then cut into small pieces, and the cut four scraps are simply braided.

Put the dough cubes into a baking pan and ferment at 32 degrees and 70% for 20-30 minutes to double the volume (the main reason for this increase is that the thickness will increase).

Brush a layer of egg liquid on the surface, sprinkle a little coconut and bake in the oven 170℃ for 20 minutes.