How to make a small cheese coconut jiaozi, crispy outside and tender inside, which won't be hard after three days? Breakfast likes bread with freshly ground coffee, but the bread in the bakery is inevitably too sweet and not greasy. If you want to eat healthy and refreshing, you have to do it yourself. The bread after reducing sugar presents the fragrance of coconut, and the fragrance of frankincense of cheese and maltose of wine is intertwined to the extreme. Crispy bread has a soft filling under the mouth, which is quite layered. Wake up a beautiful morning with a super cute golden snack bag.

Cheese and coconut pastry dough: high-gluten flour 300g beer sprinkle 100ml milk 100ml sugar 20g salt 3g yeast 3.5g unsalted butter 20g stuffing: coconut 70g cream cheese 45g unsalted butter 35g egg liquid 35g milk powder 20g condensed milk 20g dried blueberry 18g Fuqing 1g processing technology:

The first step is to prepare the dough materials. You can put the wheat flour and liquid in the refrigerator for 20 minutes to effectively prevent the dough from overheating during the dough mixing process. Pour the raw materials into a mixing basin in the order of liquid first and powder second. After observing the softness and hardness of the dough in the later stage, leave a little milk and add it properly, without adding salt-free butter first.

The bread machine stirs the dough ingredients slowly. After the dough is even without particles and powder, stir at medium speed for six minutes until the dough can be pulled out into a thick film dough, which is wrapped in butter softened at room temperature. The dough will become brittle and rotten again at low speed, and stir for two or three minutes until the salt-free butter is digested and absorbed by the dough, and the dough becomes smoother and smoother again.

Step 2: Beat the dough quickly for four minutes to check the dough. When the dough expands, you will generally hear the beating of the dough beating the mixing tank. When the glove film can be pulled out, shape and beautify the dough, put it in a bowl, cover it with a fresh-keeping bag, and ferment at 38 degrees for 40 minutes, depending on the dough head.

Prepare stuffing materials during fermentation. First, pour butter softened at room temperature, cream cheese, sugar and Fuqing into a bowl, stir until silky, add egg liquid, stir evenly, then pour probiotic milk powder, add coconut milk, add chopped dried blueberries, stir evenly, cover with a fresh-keeping bag, and put in a refrigerator for 30 minutes.

Step 3: Hard fillers are easy to agglomerate, with an average of 25g. After the dough with good mellow degree is rolled out of the exhaust pipe, the average amount is divided into small doses of 10, each serving is about 50g. Knead the dough flat and wrap it into stuffing. After edging, it is rolled into a circle and put into a baking tray covered with oil-proof paper for secondary baking. After about 40 minutes, the steamed stuffed bun grows to 1.5 times and is cut with scissors.

Tips: The baking time is adjusted according to your own electric oven. The above is the processing technology of cheese and coconut dumplings. You are warmly welcome to fill it. Understand if you like, and leave a comment. Your attention and evaluation are the driving force.