I will use the electronic weighing of each item to be weighed. I am more accustomed to weighing each one separately. Pay attention to the milk. It can be heated slightly to pour the yeast into the milk. This is better. I am used to salt. In the flour, because the salt can kill the yeast, you can add three egg yolks later and mix well.
The butter is taken out in advance and softened. Weigh well. Cut the flakes.
Mix all the materials except the butter salt and the kneading surface is about 40 minutes. I usually add salt after ten minutes and continue to knead until the surface is smooth and the film has a film-like feel on both sides.
Add the butter flakes and continue to feel about 20-25 minutes. I feel the feeling of some gloves. I wrap up with a plastic wrap and wake up 45-60 points. Because the proof is affected by many factors, I can see the face swelling 2-2.5 times.
Press the awake dough on both hands and vent it into 7-8 small doughs of equal size. Continue to wake up for 15 minutes.
Take a dough and use a rolling pin to slightly squash it into a cylinder. Use your hand on the chopping board to gently slap one side and make a big side. As long as the shape is almost the same, you can see how to do it yourself.
Use a rolling pin to roll from a small pointed head to a big head into a nearly 30cm beef tongue (the inside is a coconut filling and later recipe for everyone) and then roll from the big head to the last tip of the small roll and roll it right in the dough. The bottom can be placed directly on the oil paper, put on the tray, put on the plastic wrap or directly into the oven and then finally wake up for 30-40 minutes. Remember that each dough is left larger or it will stick.
Preheat the oven at this time, brush the dough to the temperature of the egg to 180 degrees into the middle of the oven for 12-14 minutes, then bake for six minutes. Open the oven and take the baking tray out of the position to be evenly colored by heat. The layer's small partners can also be replaced in the middle and upper layers.
Because the temperature of each oven is different, look at the surface golden light and you're done.
The coconut flour stuffing scale is good. Wait for the butter to soften and mix the egg yolk liquid. Mix the granulated sugar with chopsticks or spoon. Then add the coconut milk and stir-fry.
After the coconut is thoroughly mixed, add the milk and mix well.
Coconut filling ingredients dry coconut silk 50 grams of pure milk 15 grams of sugar granules 25 grams of egg yolk 20 grams of salt-free butter 25 grams 1. Face time to be enough, to be even, try to release the film, this will be more than the declaration, in general, the film can not be compared It's soft, even if it's pulled through the film, it's better than the texture without the film. 2. I personally think that the dough and the dough that comes out of the bread are not that kind of very hard, very porcelain. It is a bit wet and a little muddy. 3. The dough mixer can be used instead of the manual dough. 4. Be sure to observe the different firepower of each oven in the oven. Do not bake. 5. Exhaust and dough I have a hand-painted butter feel better than direct dry flour.