Ingredients: 450g of high-gluten flour, 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, after-oil kneading to the complete stage, rolling and fermenting to 2-2.5 times the size, then exhausting and dividing into sixteen pieces of dough with the same weight.
2. Take a piece of dough and roll it out, turn it over and thin the bottom edge.
3. Roll up from top to bottom and pinch the joint.
4, in turn, into the baking tray, leaving enough space in the middle.
5. Put it into the oven, as shown in the figure, put a pot of hot water, cover the oven door, and conduct secondary fermentation.
6. Ferment for about 50 minutes, and the dough will ferment to twice the original size. Brush a layer of egg liquid on the surface, and bake in the middle layer of the oven at the temperature of 180 degrees 18 minutes.
7, whipped cream and powdered sugar to send.
8. Put 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, if you want to make bread very soft, you must knead the dough to a complete stage, that is, you can see a thin film when you pull the dough open.
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.