Share with you the specific production method, and friends who like it can make it together and give it to their families. The food made by ourselves does not add any additives, so the family can eat healthily and feel more at ease.
Prepare ingredients:
Old starter: 200g high-gluten flour, 0/00g low-gluten flour/kloc-,6g yeast, 240g clear water and 25g sugar.
The main dough: 300g high-gluten flour, 0/00g low-gluten flour, 30g milk powder, 65g egg liquid, 75g sugar, 5g salt, 80g milk and 70g corn oil.
Decorative materials: butter 10g, coconut 45g, sugar 20g, and a little egg liquid.
Production method:
1. Prepare the required ingredients, put all the ingredients of the old yeast head into a basin for amplification, stir them evenly with chopsticks or a scraper, cover them with plastic wrap or a lid, and ferment at room temperature;
2. The dough is fermented to three times its original size in about 3 hours, and the obvious honeycomb structure can be seen by grasping a little dough with your hands (the normal temperature is about 10 degrees);
3. Put the fermented yeast into the chef's bucket, and then add the egg liquid, milk, corn oil, salt, sugar, milk powder, high-gluten flour and low-gluten flour in turn. This formula uses corn oil instead of butter. If you use butter, you need to knead it until it expands.
4. Turn on the power of the chef's machine. Start the low gear 1 to mix the ingredients evenly, and then knead for about 15 minutes with the high gear 4 and 5. When the dough is kneaded to a complete stage, cover it with plastic wrap and let it ferment at room temperature. How to judge the state of dough, the kneaded dough can pull out the glove film;
5, about 1.5 hours, the dough is fermented to twice the size, and a hole is poked in the middle with a finger dipped in a little dry flour, and the hole does not retract or collapse, indicating that the fermentation is completed;
6. After the dough is fermented, take it out and put it on a silica gel pad for exhaust. After exhausting, divide the dough into 15 dough pieces, knead and relax for about 15 minutes.
7. Prepare decorative materials while the dough is slack, and mix the butter, coconut and sugar in the decorative materials in a clean bowl;
8. Grasp it evenly with your hands. It is suggested that butter should be softened at room temperature in advance;
9. After the dough is relaxed, take one of them and knead it into a uniform strip with a length of about 25 cm to 30 cm;
10. Fold the rubbed strip in half to form a U-shape;
1 1. Hold both ends with your hands and twist them a few times at will, like twisting a twist;
12, after twisting, bend it first, then pick up the end and insert it under the hole at the other end, just stick the end part in;
13. All the dough blanks are shaped according to the above method, and then put into a baking tray for secondary fermentation;
14, about 45 minutes, the size of bread blank fermentation 1.5 to 2 times, complete;
15, turn on the oven and select air baking 180 degrees for 30 minutes;
16, first brush a little egg liquid on the fermented bread blank, and then sprinkle the mixed coconut stuffing;
17. Put two plates of bread blanks into the top and bottom of the oven respectively and bake for 23 minutes;
18, take out the baking tray after the oven works;
19, put it on the baking net to cool;
[Tips]:
1, pay attention to the state of fermentation.
2, no fermentation box, normal temperature fermentation, or choose the oven fermentation function, and put a bowl of warm water in the oven to increase its humidity.
3, different ovens, the temperature will be different, specifically, you must be familiar with the actual temperature of your oven to operate flexibly.