250 grams of high gluten flour
35g butter
Two eggs
2 grams of salt
Yeast 4 g
Milk110ml
40 grams of sugar
Methods/steps
Put the dough material into the bread bucket, knead for 20 minutes and then check the dough. When it reaches the swelling level, you can add butter and stir it.
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Add 35 grams of softened butter and knead the dough for 20 minutes again to make the dough smooth and elastic. Stir 40g softened butter and powdered sugar evenly with a rubber scraper or a manual eggbeater (to prevent powdered sugar from splashing), and then beat it into fluffy feathers with a electric egg beater.
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Knead the dough until it swells, and you can pull out a large piece. Turn on the yogurt function for primary fermentation. ? Coconut stuffing: 15g butter, 1g egg yolk, 10g sugar, blended into coconut stuffing.
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Then take out the dough, divide it into eight portions (each portion weighs about 60 grams), then round it, cover it with plastic wrap and relax for 15 minutes.
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Then take out the dough, divide it into eight portions (each portion weighs about 60 grams), then round it, cover it with plastic wrap and relax for 15 minutes.
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Roll it with a rolling pin into the shape of a bull's tongue, cut several holes in the surface with a knife and twist it into a twist shape.
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The twisted bands are connected end to end to form a circle, and the two ends cross. Pay attention to the tail must be put under pressure.
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Put it in a warm place to make it twice as big, brush the surface with egg liquid, 180 degree oven, medium heat 15 minutes until the surface is colored, and pinch both sides of the bread to rebound quickly.
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