Composition:

300 grams of high gluten flour

Water170g (reserved10g for adjustment)

Yeast 4g

Eggs 1

Salt 2g

Coconut stuffing

50 grams of coconut sauce

Eggs 1

Sugar? 30g (with or without addition)

Water/milk? 10g (see coconut dough addition and subtraction) 450g toast mold.

Steps:

1. Mix all materials except coconut milk and stir well.

Ordinary yeast can be melted in warm milk (about hand temperature) and then poured into flour (normal temperature water can also be used to increase activity). ? Yeast is better than salt.

2. The surface of life

Knead by hand (stir evenly to form a ball); Or chef's machine (no need to film, I use Penguin top, and it is super convenient to choose a noodle stand directly)

relax

Add the dough pad, knead it into a round shape, cover it with plastic wrap and relax for 20 minutes.

Step 4 make coconut stuffing

Mix coconut milk, eggs and powdered sugar evenly, add proper amount of milk to adjust the viscosity and make dough evenly. You can put it in the refrigerator for later use.

5, plastic surgery+coconut stuffing

After taking it out, press it a few times, roll it out with a rolling pin and roll it into a wide strip. Pay more attention to corner exhaust! Don't knead the dough too hard.

Spread coconut stuffing, thin it on one side, roll it into long strips from the other side, flatten it slightly, cut it into three strips with a knife, weave it like a twist, pinch half at each end, turn it over and put it into a mold.

Step 6 ferment

Until the mold is 89% full (state: soft pressing and slow rebound)

Methods: The oven temperature was 38 degrees 65438 0 hours (put a bowl of water to keep the humidity); Or about 2 hours at room temperature (depending on the country)

Step 7 bake

Oven tube up and down 170 degrees for 40 minutes (low sugar toast box for 30 minutes). Cover with tin foil (about 20 minutes) after satisfactory coloring, and quickly take it out to cool.