Chinese Food
Shredded coconut bread
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It takes a long time to tear a thousand layers of bread. The western style pastry takes time and effort. It will break the skin if it's not good. Especially its extremely high oil content is prohibitive. I always wanted to do it but didn't dare to do it. Yesterday, I used my noodle machine to make wonton skin. Looking at the thin wonton skin, I thought of the way to make scallion pancakes. An idea popped up in my mind - can western style thousand layer bread also be made with Chinese style pastry? Sometimes the idea and the reality will be far from each other. However, the effect of the finished product obviously exceeds my expectation. Take a look at this picture without any PS. isn't the crispy effect worse than the crispy one? However, the most important point is that its oil content is far lower than that used for crisp. Like the pro can try ha. -
Cooking ingredients
Cooking Steps
Step1:Rear oil method and surface. In the main ingredients, except butter, all materials are mixed and kneaded to the expansion stage. Add butter and continue kneading to the complete stage.
Step2:After kneading the dough, spray water on the surface, cover it, and let it wake up in the warm sunshine for half an hour.
Step3:Mix the softened butter, sugar powder, milk and coconut evenly.
Step4:Take out the dough and divide it into four parts on average.
Step5:Use the noodle machine to thin out the four pieces of dough. Apply the stuffing on the surface.
Step6:Roll up in a rectangular shape.
Step7:Flatten. Cut lengthwise from the middle.
Step8:Fold up.
Step9:Cut up. Roll up. Put into mold for fermentation. Ferment to 9 minutes. Preheat oven. 180 degrees. Hot air. 25 minutes.
Cooking tips:There are skills in making delicious dishes.
