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1
First prepare all the ingredients. -
2
Put all ingredients except butter into the mixing bowl of the chef's machine. -
3
Start the mixer, mix the ingredients at low speed, then increase the speed little by little to beat the dough into a rough film. -
4
Add in butter that has been softened at room temperature, slowly blend the butter with the dough at low speed, and then gradually increase the speed until a stronger film can be pulled out. -
5
Put it into a fermentation box and ferment until it doubles in size. -
6
While the dough is fermenting, let’s make the coconut filling. Melt the butter in hot water and turn it into a liquid. Add sugar powder and milk powder and mix well. Add the egg liquid in three batches and mix well, then pour in the coconut milk. Mix well and the coconut filling is ready. -
7
Take out the fermented dough, deflate it briefly, weigh it and divide it into 6 equal portions. Roll them into balls and let them rest for 15 minutes. -
8
Take out a piece of loose dough and gently roll it into a rectangle. -
9
Spread a layer of coconut filling. -
10
Roll it up from top to bottom. It should be tight when rolling, otherwise it will fall apart when cutting. -
11
Cut it in the middle and divide it into two parts, leaving a small part at the top uncut. -
12
Braid the left and right cross braids into two strands, pinch the two ends tightly, put it in a tin foil box, and put it in the oven set at 38 degrees for secondary fermentation. -
13
When fermentation reaches 89% full, take it out and brush with a layer of whole egg liquid. -
14
Sprinkle some dried cranberries and slivered almonds. -
15
Then put it into the middle and lower layers of the preheated oven, bake at 200 degrees and 190 degrees for about 18 minutes. -
16
Take it out directly after baking, let it cool and then seal it for storage.
Tips
1. Different brands of flour have different amounts of water absorption. The liquid is adjusted according to the state of the dough. For the first time making, it is best to preheat the liquid.
2. The temperament of each oven is slightly different. The time and temperature in the article are for reference only.
3. If you don’t like the coloring to be too heavy, you can cover the surface with a piece of tin foil during the process. Remember to open and close the door quickly.