Composition:

(Can make 6 pieces of 90g toast)

Face group:

300 grams of high-gluten flour, 50 grams of whole egg liquid, fresh milk 100 grams, 60 grams of whipped cream, 60 grams of coconut milk, 40 grams of sugar powder, 2 grams of salt, 9 grams of fresh yeast, 40 grams of butter, and 0/0 grams of isatis indigotica powder (the dough is kneaded and divided into two parts, and one part is added with isatis indigotica powder).

Exercise:

(1) Except butter and colored powder, put all materials into the chef's machine and stir until there is no dry powder, then add butter and stir until the glove film is in a state;

(2) Divide the dough into two parts, one part is added with colored powder, and the chef stirs evenly at low speed;

③ Cover two portions of dough with wet cloth and put them in an oven at 28℃ for 60 minutes until the dough doubles in size;

(4) Divide the dough into 45g portions, and cover it with plastic wrap15min;

⑤ Doughs of different colors are rolled into tongues, stacked together and rolled up for later use;

6. Roll the rolled dough into a tongue again, divide it into three equal parts, weave it into three strands, roll it up and put it into the mold;

⑦ Put it in the oven for the second time and ferment at 32℃ for 40 minutes until it is seven minutes full;

(8) Preheat the oven, fire at 180℃ and 175℃, and bake for 20 minutes (cover the surface with tinfoil in time).