I love the various ways of eating coconut, from coconut milk, to coconut, shredded coconut, coco, and coconut chicken, etc. But it is really a love for the work. So, I remember, I should let Mr. Yang give me the whole bread machine. This is an advanced process that doesn't like caterpillars but likes caterpillar shaped bread. Reference component: 4
According to the general bread making method, the bread ingredients (high-gluten flour, low-gluten flour, dry yeast, white sugar, salt, eggs, milk powder, water, butter) are kneaded into dough, and the dough is stretched out to the extent that the film can be pulled out.
The kneaded dough is basically fermented for 1 hour at around 28° (fermentation to 2.5 times larger)
Divided into four portions, spheronized, and subjected to intermediate fermentation for 15 minutes.
The dough after the intermediate fermentation is placed on the chopping board and cut into rectangular thin slices.
Apply a proper amount of salad dressing / mayonnaise / kashida sauce / egg liquid (my dry coconut) to the thin slices. Leave some edges around and do not apply, and one of the long edge edges should be 2~3cm.
Roll up along the side of the coconut that is less white, and roll it all the way to the place without the coconut. As shown in the figure, the portion that is not rolled up is cut into small strips with a knife.
Roll the strip on the long dough and become the shape of a caterpillar.
The shaped 'caterpillar' is placed in an oven with hot water for the last fermentation. It takes about 40 minutes to 1 hour until the 'caterpillar' becomes twice as large as the original.
A layer of whole egg liquid is applied to the surface of the fermented 'caterpillar'.
Sprinkle with coconut, full of coconut
Put in a preheated oven. 180 °, about 15 minutes, until the surface is golden yellow.
1, in addition to the use of coconut stuffing in the bread, you can also use bean paste, lotus seed, jam, fluffy and so on. 2. In step 8, when rolling the small noodles onto the long dough, slightly pull the small noodles longer, let the small noodles roll over and press on the bottom of the long dough, so that it will look good after fermentation.