How to Make Coconut Cream Hand-Torn Pastries?

Dough ingredients:High-gluten flour 435 grams, fine sugar 30 grams, salt 1/2 teaspoon, Egg(s)3 pieces, Dry yeast 3 grams,

Milk fat 210 grams.Custard filling ingredients: Butter

25 grams, egg liquid 25 grams, coconut flakes 75 grams,milk 25 grams, sugar 30 grams.Surface material: Egg wash as needed. Bake at 180 degrees Celsius, middle rack, upper and lower heating, for 25 minutes.

Steps:

1 First add the milk fat and egg liquid to the bread machine. Place sugar and salt in two corners respectively, then pour in the flour and put dry yeast on top.

rub until 40 minutes at kneading speed until you can tear off a membrane-like layer with your fingers.

2 When the dough has doubled in size, take it out.3 Gently remove air bubbles and reshape the dough into a round. Cover with plastic wrap and let rest for 15 minutes in an environment of 22 degrees Celsius.4 Roll out the dough into a rectangular sheet about 0.5 cm thick. Custard filling preparation: Mix softened butter and sugar, then add egg liquid and mix well. Add coconut flakes and milk, mix until uniform to make the custard filling.5 Spread the prepared custard filling evenly on the rolled-out dough.6 Roll up from one side into a log and seal the seam tightly.

7 Cut the log into several pieces.

8 Place the bread rolls in molds (do not pack too closely). Let them proof for 50 minutes at 22 degrees Celsius.

9 When the dough has doubled in size, brush with egg wash and bake in a preheated oven at 180 degrees Celsius for about 25 minutes until golden brown. Remove when done! Tips:

In the dough ingredients, due to variations in egg size and flour absorption capacity, pay attention to the consistency of the dough after adding liquid materials. If it is too thin, add more flour; if it is too dry, you can add some liquid like milk or water.

The formed dough should be very soft but not sticky.

Roll up from one side into a roll and press to seal.

Cut the rolls into portions.

The cut bread rolls Place the unbaked dough in molds (do not pack too tightly). Let it ferment at 22 degrees for 50 minutes.

When the bread dough has doubled in size, brush with egg wash and bake in a preheated oven at 180 degrees for about 25 minutes until golden brown.Bake in the oven. Oven

Tip:

Due to differences in egg size and flour absorption, adjust liquid ingredients accordingly. If the dough is too runny, add some flour; if too dry, add more liquids like milk or water.The formed dough should be soft but not sticky. Mold it, if too sticky add a bit of flour, if too dry add some liquid like milk or water. The dough should be very soft but not sticky.