Composition:
Bread part: high-gluten flour 150g sugar 15g salt 2g yeast 2g water 100g butter 10g.
Matcha coconut stuffing: Matcha latte sauce 65g coconut 50 ~ 60g.
Exercise:
1. Put the bread ingredients (except butter) into Daewoo chef's bucket, turn on the second gear and stir evenly, then turn to the third gear and knead into dough until the swelling stage. Check that the dough can be pulled out with thick glove film, and the holes are serrated.
2. At this time, add butter. First beat the butter to the second gear for absorption, and then turn it to the third gear until the dough is smooth. Finally, turn to high-speed beating 1 ~ 2 minutes to check the dough, and you can pull out a glove film as thin as a cicada poke hole.
* After adding butter, stir and absorb it, and often observe and check the dough state to avoid overdoing it.
3. Cover the dough with plastic wrap and put it in an oven at 28℃ for the first fermentation until it is 1.5 ~ 2 times larger, and the poked hole will not retract or collapse.
4. The stuffing can be prepared during fermentation. The ready-made matcha latte sauce used here is mixed with coconut and stirred evenly, and the taste is quite good. Matcha sauce can be changed into chocolate sauce, or it can be added and replaced according to your own taste.
5. Move the fermented dough to the kneading pad and pat it until the dough is exhausted. Fold it in and rub it again. Cover the dough with plastic wrap and relax 15~20 minutes. Roll the loose dough into a rectangular dough of about 40* 15cm with a rolling pin.
6. Spread the matcha coconut evenly, leaving one centimeter on one side for easy closing. Roll up slowly from one side, tighten as much as possible, and pinch the edge. Rub it evenly for a while.
7. Don't cut from the top of one end with a slicing knife, and cut into two parts vertically along the middle. Then cross and overlap, and finally pinch the two ends into a circle like a twist. Pinch the seam overlap and tidy it up.
8. Next, put it into the oven for the second time, set the temperature to 32, put a bowl of hot water in the chassis to keep the humidity, and ferment it to 1.5 times, depending on the state.
9. Take out the fermented bread embryo and preheat the oven. Brush the surface of the bread embryo with egg liquid and sprinkle some almond slices for decoration.
10, put in the middle layer of the preheated oven, and bake for about 180 12 ~ 15 minutes.