Ingredients: 450 grams of high-gluten flour and one egg.
Accessories: 7 grams of yeast, 90 grams of sugar, 6 grams of salt, 40 grams of butter, 250 grams of milk, blue windmill whipped cream 150 grams, powdered sugar 15 grams, and appropriate amount of coconut milk.
1. Knead the dough to a complete stage by post-oil method, roll and ferment it to 2-2.5 times the size, and then exhaust it and divide it into sixteen pieces of dough with equal weight.
2. Take a piece of dough and roll it out, turn it over and roll the bottom edge thin.
3. Roll up from top to bottom and pinch the joints.
4. Put them into the baking tray in turn, leaving enough space in the middle.
5. Put it in the oven, as shown in the figure, put a pot of hot water, cover the oven door, and conduct secondary fermentation.
6. After fermenting for about 50 minutes, the dough will be fermented to twice its original size. Brush a layer of egg liquid on the surface and bake it in the oven. Set the temperature to 180 degrees for 18 minutes.
7, whipped cream and powdered sugar.
8. Spread a thin layer of butter on the bread, and then dip the bread with coconut.
9. Just squeeze the cream in the middle.
10, finished product drawing.
Precautions:
1, to make bread very soft, you must knead the dough into a complete stage, that is, you can see the film when you open the dough.
2, fermentation is also very important, now the general household oven has a fermentation function, you can use the fermentation function of the oven for fermentation.