material

Coconut stuffing: 50 grams of butter, 25 grams of fine sugar, 25 grams of brown sugar, 50 grams of whole eggs, and 0/00 grams of coconut/kloc.

Egg toast formula: high flour 250g, sugar 50g, salt 2.5g, yeast 3g, milk powder 10g, eggs 75g, milk1/5g, dough 25g and butter 40g.

The formula of white toast: high flour 270g, low flour 40g, sugar 40g, salt 3g, dry yeast 8g, egg 1 piece, milk 30g, animal fresh cream 30g, Tang Zhong100g and butter 40g.

working methods

1, all ingredients except butter and yeast are kneaded into dough.

2. Add butter to the dough, beat it 200 times after yeast, and ferment for the first time to double the size.

3. Divide 4 pieces of dough of 60g/ piece and 9 pieces of dough of 30g/ piece, round and wake up 15 minutes or so.

4. Ferment to twice the size and slightly modify.

5. Preheat the oven 180 degrees for about 15- 18 minutes.

6. The final decoration can be sieved with powdered sugar.

Coconut bag setting method: roll 60 grams of dough into a tongue about 15CM long. After turning over, press the bottom edge horizontally, add 30 grams of stuffing, roll it tightly, touch the edge with coconut paste, and serve on a baking tray.

Forming method of chicken tail buns: roll 30g dough into ox tongue with a length of about 8CM. After turning over, press the bottom edge horizontally, add 8g/ piece of stuffing, and roll it tightly. After edging, 9 pieces are arranged closely and placed on the baking tray.