Cheese and coconut snack dough: high-gluten flour 300g beer sprinkling 100ml milk 100ml white 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 dough raw materials, which can put wheat flour and liquid in the refrigerator for 20 minutes, so as to effectively prevent the dough from being too hot during dough beating. The raw materials are poured into the mixing basin in the order of liquid first and powder later, and a little milk is left to be added appropriately after observing the softness and hardness of the dough in the later stage, and salt-free butter is not added first.
The bread machine stirs the dough raw materials at a slow speed. After the dough is well-proportioned and free of particles and powder, the dough is stirred at a medium speed for six minutes until the dough can be dragged out with a thick-film dough, and butter softened at room temperature is wrapped in the middle. The dough will become crisp and rotten at a low speed again, and it will be stirred for two or three minutes until the salt-free butter is digested and absorbed by the dough, and the dough will become more and more smooth again.
Step 2: Quickly beat the dough for four minutes, and inquire about the dough. When the dough is expanded, you will generally hear the beating of the dough whipping mixing tank. When the glove film can be pulled out, beat the dough for shaping and beautifying, put it in a bowl, cover it with a fresh-keeping bag, and let it ferment for 40 minutes at 38 degrees, taking the dough head as the standard.
Prepare stuffing raw materials during the fermentation period. First, pour butter and cream cheese, white sugar and Fuqing, which have softened indoor temperature, into a bowl, stir until silky, add egg liquid, stir well, then pour probiotic milk powder, add coconut milk, add chopped dried blueberries, stir well, cover the fresh-keeping bag and put it in cold storage for 30 minutes.
Step 3: Stiff fillings are easy to lump, with an average value of 25g. After the dough with better mellow is rolled out of the exhaust pipe, the average value is divided into 10 small doses, about 50g each. After the dough is squashed, it is wrapped into a filling. After edging, it is rolled into a baking tray covered with oil-proof paper for secondary serving, and the buns grow1.for about 40 minutes.
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. If you like it, you will understand and leave comments. Your attention and evaluation are the driving force.