Cooking Steps

1. 

   Step1:Mix and knead the dough materials except butter. Finally add butter and knead out the film.

2. 

   Step2:Put it in the refrigerator for half an hour at room temperature. Refrigerate and ferment.

3. 

   Step3:Take it out in 12 hours. I took it out at noon the next day. It was sunny. I put it in the window and bathed in the sunshine for 1 hour.

4. 

   Step4:Prepare coconut stuffing. Melt the butter and mix it with others. In fact, you can put an egg and reduce the amount of milk. But my last egg was contributed to the dough. It's useless. The amount of coconut can be increased or decreased according to the actual situation.

5. 

   Step5:The dough with good temperature return shall be air vented and reshaped. It shall be divided into six parts and kept for 15 minutes.

6. 

   Step6:Take one. Flatten and put coconut stuffing in the middle, then close up. Flatten.

7. 

   Step7:Flatten and roll it down into an oval shape. A little longer.

8. 

   Step8:Draw several lines on the ellipse. Don't break them up or down. Cut the middle part to the end.

9. 

   Step9:Then roll it from one side to the other and twist it like a towel.

10. 

    Step10:And then roll them head to tail.

11. 

    Step11:I made three coconut bread. I made two croissants and a meat loaf. The croissant rolls the dough into thin strips.

12. 

    Step12:From the bottom up on the mold.

13. 

    Step13:Close the top.

14. 

    Step14:Then put them into the oven for fermentation. Put boiling water at the bottom.

15. 

    Step15:After fermentation, spread the egg liquid and bake in the preheated 169 oven.

16. 

    Step16:Bake for about 20 minutes. That's fine. The time and temperature should be adjusted according to the temper of the oven When the croissant has cooled, pour in the whipped cream.