How to make coconut crown
1. Material: 500g of French noodles, 60g of milk powder, 20g of sugar120g, 80g of egg yolk, 250g of whole egg, 800g of toast powder, 200g of low-gluten flour, 500g of salted sweet flake oil, proper amount of yeast and proper amount of shredded coconut.

2. After the dough is cooked, relax the dough at 25-26 degrees; Then freeze for 30 minutes.

3. After thawing, wrap the dough in a ratio of 500:2700 with golden sweet sliced oil (coconut rice paste flavor). 3 fold twice, then refrigerate and relax for 40 minutes, and fold again 1 time. Relax for 20 minutes, and then set.

4, plastic surgery: the middle incision 10 cm, the lower part within 20 cm, cut into 280g strips.

5. After preparing the cake mold, cut a knife in the middle of the strip, don't cut it, weave it from both ends, put it in the mold, and ferment for 8 minutes.

6. Preparation of shredded coconut: Divide the water in Part B, add 200g of eggs, pour in 375g of shredded coconut, stir well and spread evenly on the dough surface.

7. Bake for 28 minutes at last, with the upper fire at 160 degrees and the lower fire at 2 10 degrees.