Milk flavored coconut bread stick

2024-12-10 15:01:03 1078

Milk flavored coconut filling is my favorite. The simple shape of the bread stick makes the bread cook quickly. A bread stick with a milky aroma, easy to hold, can be used as both a staple food and a snack. As a small Dim sum, it's also very good.

Details of ingredients

High gluten flour200g
Clear water80g
Whole egg mixture30g
butter30g
White sugar30g
Coconut paste60g
milk powder20g
milk30g
salt3g
yeast4g

Technique

difficultySimple
workmanshipbaking
tasteMilk fragrance
timeThree hours

Steps to make Milk flavored coconut bread stick

1. First, make milk flavored coconut paste filling, prepare the ingredients, weigh them, and set them aside. Butter softens at room temperature, eggs are beaten and weighed.
2. First, pour the milk and egg mixture into a bowl, add white sugar, and stir well.
3. Add milk powder to the bowl and stir evenly. Bite the butter in the microwave, melt it, add it to a bowl, and stir evenly.
4. Pour the coconut into a well mixed bowl.
5. Stir evenly to make the filling into a ball.
6. The prepared coconut filling fills the house with fragrant aroma and is wrapped in plastic wrap. You can put it in the refrigerator for refrigeration. spare.
7. Prepare the ingredients needed to make bread, weigh and set aside. Butter softens at room temperature.
8. Mix all the materials, stir evenly, move to the workbench, and start kneading.
At the beginning of kneading, it is quite sticky to the hands. Do not add dry powder casually and continue kneading.
10. Rub until the easily breakable film can be pulled out.
At this point, add the softened butter and continue kneading the dough.
12. Knead until the dough is in an expanded state, that is, a small piece can be pulled out to form a thin glove film without breaking.
13. Put the kneaded dough in a bowl, put it into the oven, and turn on the fermentation function for 40 minutes. To ensure humidity, I put a bowl of hot water in the oven.
When the group is sent to twice the size in person, it is sufficient.
15. The fermented dough can be flattened and kneaded to release air.
16. Roll the dough that has been exhausted into rectangular large dough pieces.
17. Apply a layer of pre made coconut filling on the left 2/3 of the dough.
18. Fold 1/3 of the right side without filling onto the left side. Press firmly.
19. Fold up the left position as shown in the picture! Press firmly.
20. Place the large dough sheet that wraps the filling horizontally, as shown in the picture.
21. Roll it out to form a large rectangular noodle.
22. Use a sharp knife to cut the dough into 4-5cm wide strips.
23. Take a piece of dough and cut it in the middle, without cutting it at both ends.
24. Pinch the uncut ends by hand and rotate them a few times to form a spiral shape, then place them on a baking tray. If the dough rolls back and forth severely, you can press something on both ends. Do it one by one.
25. Put it into the oven and let it ferment for 40 minutes until it doubles in size.
26. Brush a layer of whole egg mixture on top of the prepared breadcrumbs, then sprinkle some dried coconut milk. Bake in the oven at 170 ° C for 15 minutes.
27. Take it out of the oven and let it cool. The creamy coconut bread stick is ready.
Whether it's a staple food or a light snack, it's both delicious!