Mengmengda [coconut milk sugar snack bag]-You Are Foodie

By Valentina
37

Mengmengda [coconut milk sugar snack bag]

Little man, round and rolling breadCrispy shell, soft and light insideThe dough kneaded with coconut milk has a slight coconut fragranceThe butter and coarse granulated sugar on the surface are also very tastyDelicious and fun~~

Step 1 . All the dough materials except butter are put into the bucket of the toaster in the order of liquid first and then powder, and the dough mixing procedure is selected for 20 minutes.

Step 2 . When the dough is finished, add softened butter and continue the dough mixing procedure for 20 minutes.

Step 3 . Take out the dough, round it, and put it into a container.

Step 4 . Put the dough into the oven and choose the fermentation function for about 60 minutes for basic fermentation.

Step 5 . Ferment until it is 2-2.5 times larger, and poke the hole with fingers dipped in powder without rebound or collapse.

Step 6 . Take out the dough and pat it gently to exhaust.

Step 7 . Divide the dough. Divide the dough into 8 parts.

Step 8 . Round in turn and cover with plastic wrap.

Step 9 . From the first, continue to round again and put on the baking tray in turn.

Step 10 . Put it into the oven at 35 ℃ for about 40 minutes and ferment it to twice the size.

Step 11 . Cut the surface quickly with a sharp blade.

Step 12 . Soften the butter at room temperature and put it into a decorative bag.

Step 13 . Squeeze the butter into the cut.

Step 14 . Sprinkle a little coarse granulated sugar.

Step 15 . Put it into an oven preheated in advance, bake it at 180 degrees for about 15 minutes, and cover it with tin foil after coloring the surface.

Step 16 . Complete the furnace. (please refer to the temperature and time of your oven for adjustment.).

Step 17 . Finished products.

Step 18 . Little cute bread tastes good~~

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