Tang Zhong:

25 grams of high gluten flour

Water105g

Dough:

350 grams of bread flour or high gluten flour.

Milk100g

30 grams whipped cream

40 grams of egg liquid

40 grams of sugar

Yeast 4 g

2 grams of salt

20 grams of butter

Coconut chips:

25 grams of coconut milk

Butter10g

Sugar powder 13g

Stuffing: (The second step can be omitted)

250 grams of bean paste

Or (cream cheese+sugar) 250g+35g.

The method of Tang Zhong coconut crispy bread

Put 105g water into the pot, heat it to 65 degrees, turn off the fire, pour in 25g flour, stir it evenly with chopsticks, and let it cool thoroughly for use!

Then prepare all the ingredients for making bread and weigh them separately!

Put all the prepared Tang Zhong and other dough making materials into the bread bucket, except butter!

Knead the dough for 10 minutes, then add butter and knead for another 20 minutes!

Knead dough can be rolled into a film, that is, kneaded to the expansion stage! Even if you wipe it by hand, you should wipe it on the picture!

Then knead it evenly, put it into the bread machine for the first fermentation time of about 1 hour, and press the fermented dough with your fingers without retracting! You can naturally ferment in the toaster in hot weather without turning on the fermentation function key. )

Take out the fermented dough, exhaust and weigh.

The weighed dough is divided into 6 small doughs on average! Cover with plastic wrap and stay awake 15 minutes! If you like smaller ones, you can do 8 (of course, if the plastic surgery is slow, you can reduce the wake-up time or directly plastic surgery)

I added cream cheese to this bread, stirred the cream cheese in warm water until smooth, then added sugar and continued to stir evenly! (250g cream cheese and 35g sugar)

Take a dough, wrap it with cream cheese (ratio 6) or add your favorite bean paste!

Wrap the dough well, and be sure to pinch it tightly to avoid revealing the stuffing in the process of rolling!

Then roll the dough into beef tongue.

Cut two knives evenly on the rolled dough.

Then weave it into three strands! (If you don't like the stuffing, you can directly reshape it, just be original. )

Fold the braid in half and put it in the baking tray! (Interface face down)

I use Chang Di Smart Beibei oven CRWF32AM. Fermentation function is 30 degrees. Put a bowl of water at the bottom of the oven to keep the humidity of the oven, and put it in the baking tray for secondary fermentation for 40 minutes!

The dough is fermented, make coconut crisp! After the butter softens at room temperature, add coconut milk and powdered sugar and stir into granules.

After serving for the second time, brush a layer of egg liquid on the bread blank and sprinkle with coconut crisp particles!

Oven temperature 150 degrees is fire, 170 degrees is fire for 20 minutes!

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