Because of falling in love with baking, life has become very beautiful. I also deeply understand that the road to baking will be very difficult if no one leads. Therefore, a public welfare group has been set up to share various food productions for free. If you are worried about getting started with baking, please add me WeChat 13658851518, pull you into the group to communicate. Thanks for everything! This party comes from a French dessert book and, of course, has added my own changes. This can make 24 twisted breads! If the oven is small, use one-third of the amount.
In addition to butter, all materials are transferred to the primary expansion (the ribs are easy to break the hole)
Then add the butter and then simmer until the expansion stage (slightly thin tough film). This recipe does not need to pick up a glove film like a toast dough!
Smooth surface finish
The best surface temperature: about 26 degrees. My 27 degrees, right!
I put the dough cover wrap to about 2 times the size. I am about 30 degrees this time, about 50 minutes.
So how do you get a good hair? To see the state of the dough: use the finger to touch the powder and then do not collapse after the insertion, and basically do not retract or a small amount of retraction can be.
Take out the whole dough and weigh the weight
Then divide by 3 to calculate the weight of each dough and then split
Divide into three dough and roll. Cover the plastic wrap and wake up for 20-30 minutes
At this time, let's make the stuffing (here we need to use the electric egg beater) 1 sugar and softened butter, mix well 2 times to add the egg liquid and mix well, that is, add a small amount of egg liquid each time, then add a little bit and then add some points, add a total The number of egg liquids is 4-5 times. This will try to avoid separation of oil and water. (Be careful not to use frozen eggs!) 3 Mix in coconut 4 and then add a small amount of cooked glutinous rice flour, it will be better to eat, it does not matter. 5 If you feel that the filling is too dry, add some milk and mix well. The quality of coconut is very different, and the taste is not good. I use the following: kitchen choice coconut sweet coconut baking ingredients imported coconut powder full fat fragrance-free non-ready Metro 500g  [at the price] 27.40 yuan [order link] http://m.tb .cn/h.35HQ7q7-----------------Copy this information, ¥uqrvbeLX6Qe¥, open [Mobile Taobao] to place an order
Pry a dough apart.
It is about 32 cm long, 20 cm wide and 0.3 cm thick. Then turn over.
About two-thirds of the area is covered with coconut filling
Fold one third of the left side
Fold the right side
Then cut it into 8 equal parts. It can be cut with a spatula.
If you want the bready chunky type, twist it directly. If you like the slender type, cut it a little wider before cutting the dough. I am a chunky type, twist it 1-2 times and then put it into the baking tray. Note: After you have cut it, you have to wake up for a while and then twist it. Otherwise, it will not be good to bounce back.
Then two hair: 35 degrees, 80% humidity. It is 1.5 times larger. Then brush the egg on the surface and you can bake it. I am a stove: 150 degrees 15 minutes ordinary oven is about 170 degrees 15 minutes, just reference Ha!
Baked out, couldn't help but eat one immediately!