[method]
1. Put all the dough materials into the mixing tank, mix them slowly to the dough to pull out the film, but the rupture is in the zigzag expansion stage. Roll the dough into the steel basin and move it into the fermenter. , carry out basic fermentation for about 90 minutes to volume expansion of 2 times larger.
2. Put all the main dough materials other than cream into the mixing tank, add the medium-sized dough that is cut into small pieces, and mix it slowly to the dough to pull out the film, but the crack is in a zigzag expansion stage.
3. Add the cream to the method 2, stir to the dough at a medium speed to pull out the film, and the rupture is in the completion stage of the complete round hole. The round is placed in the steel basin and transferred into the fermenting box for secondary fermentation. 30 minutes.
4. Take out the method 3 to loosen the dough into two doughs, round them separately and cover them again for about 15 minutes.
5. The small dough stick which is relaxed in the method 4 is opened into a strip shape, put into the milk stuffing, rolled into a cylindrical shape, and then put into the mold, put it into the fermenting box for the final fermentation, and expand the volume to the model's 9 points. When it is full, brush the whole egg on the top layer and evenly sprinkle with coconut filling to bake in the oven.
[Washing stuffing]
1. Put the ghee and white oil into the steel basin and mix well. Add the sifted powdered sugar and salt. Stir in the egg beater until the color turns white and the hair is fine. Add the whole egg in portions and mix evenly.
2. Pour out the method 2 on a clean table, add the milk powder in several portions, use the cutting knife to mix and press all the materials with the palm of your hand.
[Coconut filling practice]
1. Put the cream and fine sugar into the steel basin and mix well with a rubber spatula.
2. Add the whole egg to the method 1 and continue to mix well. Finally, add the coconut powder and mix well.
[Remarks]
Model: 450 grams of toast model 2
Basic fermentation temperature: 28 ° C
Basic fermentation temperature: 78%
Final fermentation temperature: 38 ° C
Final fermentation temperature: 85%
Oven temperature: 200 ° C / 220 ° C under fire
Baking time: about 40 minutes
Toast shape: dome