2. Accessories: 35g of sugar, 4g of yeast, 3g of salt, 40g of butter, 20g of soft sugar, appropriate amount of rum, appropriate amount of dried cranberries and appropriate amount of whole egg liquid on the surface.
Step 3 practice:
(1) Dried cranberries are soaked in water, and a little rum can be added to taste better.
(2) Pour all the materials except butter into the chef's bucket and keep the yeast away from salt and sugar.
(3) Knead the dough smooth and open it to see if it is rough and serrated.
(4) Then add butter and continue to knead the dough until a beautiful glove film is kneaded.
(5) Knead the dough flat, cover it with plastic wrap and let it stand for ten minutes.
(6) Adjust the coconut stuffing. Pour coconut milk, soft candy, butter and whole egg liquid into a bowl and stir well.
(7) Take out the dough, roll it out and arrange it into a rectangle. Don't knead it again. Pay attention to that the width of the dough is consistent with the length of the toast mold.
(8) Spread the coconut stuffing on the dough, and don't spread it on the other side of the dough.
(9) Squeeze the soaked cranberries to dry the surface water and evenly spread them on the dough.
(10) Fold the other piece and flatten it gently.
(1 1) and then cut. Be careful not to cut it at the end.
(12) Twist in one direction like a twist.
(13) The edge part should be thinner to facilitate closure.
(14) Finally, roll it in one direction and put the seal down as evenly as possible, so that the baked bread will look better.
(15) Cover with plastic wrap and ferment for eight to nine minutes.
(16) Brush a layer of whole egg liquid, put it in a preheated oven, and bake at 150℃ for 40 minutes. Put a baking tray at the top of the oven to prevent over-coloring.