[Materials]
The kind of dough:
Water 243 cc
405 grams of high-gluten flour
5 grams instant yeast
Main dough:
51 grams butter
Water 20 cc
101 grams of high-gluten flour
51 g fine sugar
8 grams of salt
30 grams milk powder
Conditioner 5 grams
41 grams of whole egg
Other materials:
Whole egg a little
[Seasonings]
Naisu filling:
117 grams of milk powder
58 grams butter
White Oil 58 grams
93 grams powdered sugar
1 gram of salt
23 grams of whole egg
Coconut filling:
Coconut powder 37 grams
15 grams of whole egg
11 grams butter
37 g fine sugar
The kind of dough:
Water 243 cc
405 grams of high-gluten flour
5 grams instant yeast
Main dough:
51 grams butter
Water 20 cc
101 grams of high-gluten flour
51 g fine sugar
8 grams of salt
30 grams milk powder
Conditioner 5 grams
41 grams of whole egg
Other materials:
Whole egg a little
[Seasonings]
Naisu filling:
117 grams of milk powder
58 grams butter
White Oil 58 grams
93 grams powdered sugar
1 gram of salt
23 grams of whole egg
Coconut filling:
Coconut powder 37 grams
15 grams of whole egg
11 grams butter
37 g fine sugar
[Practices]
1) In all kinds of dough material into the mixing tank in order to slow play to mix the dough film can be pulled, but the jagged rupture of the expansion phase, the rounded dough into the steel pot, moved into the fermentation tank , the basic fermentation volume expansion about 90 minutes to 2 times larger.
2) Outside the main dough to butter all the material into the mixing tank, add cut into small pieces of the kind of dough, beat until dough is mixed at slow speed film can be pulled, but the jagged rupture of the expansion phase.
3) 2 in the practice of adding butter, stirring until the dough transfer medium speed film can be pulled, and the rupture was at the stage of completion of a full hole, rounded into the steel pot, moved into the fermentation tank, the secondary fermentation of about 30 minutes.
4) Remove the dough relaxation practice split 3 to 2 batters, were rounded and stamped again placed loose about 15 minutes.
5) Practice good 4 relaxation bar open growth of small strips of dough and put it into Naisu stuffing, roll into a cylinder shape after into the mold, into the fermentation tank in the final fermentation, and other models of volume expansion to 9 points full at the time, the whole egg in the brush on top, and sprinkle with coconut filling evenly into the oven to bake.
6) [Crisp stuffing practice]
1. The butter, white oil into the steel pot and mix well, add sifted powdered sugar, salt, stirring with whisk until the color white and micro hair, at times adding to the whole egg mix evenly.
7) Will approach 2 poured on a clean table, graded by adding milk powder, mixed use section knife and turned to hand all the materials can be pressed uniform.
8) [Sub-stuffing practices]
1. The butter, sugar bowl with rubber scraper into the steel mix.
9) Will practice all eggs graded by adding 1 to mix well, finally add coconut powder and then graded mix well.
1) In all kinds of dough material into the mixing tank in order to slow play to mix the dough film can be pulled, but the jagged rupture of the expansion phase, the rounded dough into the steel pot, moved into the fermentation tank , the basic fermentation volume expansion about 90 minutes to 2 times larger.
2) Outside the main dough to butter all the material into the mixing tank, add cut into small pieces of the kind of dough, beat until dough is mixed at slow speed film can be pulled, but the jagged rupture of the expansion phase.
3) 2 in the practice of adding butter, stirring until the dough transfer medium speed film can be pulled, and the rupture was at the stage of completion of a full hole, rounded into the steel pot, moved into the fermentation tank, the secondary fermentation of about 30 minutes.
4) Remove the dough relaxation practice split 3 to 2 batters, were rounded and stamped again placed loose about 15 minutes.
5) Practice good 4 relaxation bar open growth of small strips of dough and put it into Naisu stuffing, roll into a cylinder shape after into the mold, into the fermentation tank in the final fermentation, and other models of volume expansion to 9 points full at the time, the whole egg in the brush on top, and sprinkle with coconut filling evenly into the oven to bake.
6) [Crisp stuffing practice]
1. The butter, white oil into the steel pot and mix well, add sifted powdered sugar, salt, stirring with whisk until the color white and micro hair, at times adding to the whole egg mix evenly.
7) Will approach 2 poured on a clean table, graded by adding milk powder, mixed use section knife and turned to hand all the materials can be pressed uniform.
8) [Sub-stuffing practices]
1. The butter, sugar bowl with rubber scraper into the steel mix.
9) Will practice all eggs graded by adding 1 to mix well, finally add coconut powder and then graded mix well.
【Remarks】
Model: 450 grams toast Model 2
Basic fermentation temperature: 28 ℃
Basic fermentation Humidity: 78%
Finally, fermentation temperature: 38 ℃
Finally, fermentation Humidity: 85%
Oven temperature: lit 200 ℃ / 220 ℃ under fire
Baking time: 40 minutesToast shape: Dome
Basic fermentation temperature: 28 ℃
Basic fermentation Humidity: 78%
Finally, fermentation temperature: 38 ℃
Finally, fermentation Humidity: 85%
Oven temperature: lit 200 ℃ / 220 ℃ under fire
Baking time: 40 minutesToast shape: Dome
