This sheep-shaped bread is really a magic way to coax children! Not only is it beautiful, but it is also super fragrant to eat ~ I used the medium method to make the body of the bread, and it was very soft to leave for two or three days! My little pot friends love this bread ~
By just good friends.
<h2>Royalties</h2>
Medium-seed dough material
High gluten flour 200 g
Water 125 g
Yeast 3 g
Main dough material
Milk powder 15 g
Sugar 60 g
Egg liquid 40 g
Light cream 30 g
Water 50 g
Salt 3 g
Resistant to high sugar yeast 2 g
Butter 40 g
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Filling
100 g of minced coconut
2 egg yolks
Butter 55 g
Caster sugar 55 g
Milk 40 g
<h2>Practice steps</h2>
1: Mix all the ingredients of the medium dough into a dough, put it in a basin, cover it with plastic wrap, and refrigerate it for 12-17 hours. Put all the ingredients except the butter in the main dough into the chef's keg and cut the dough into small pieces. Mix at low speed to form a ball, and then punch a thick film at high speed. Add the softened butter and knead until fully expanded. Leave the kneaded dough to ferment at about 28°C for about 30 minutes. At this time, mix all the ingredients of the coconut filling evenly, and take out the dough and divide it into 12 small doughs, one about 60 grams. Roll in a circle and relax for 20 minutes. Take a dough and roll out into a rectangle about 15 cm long and about 8 cm wide. Turn over, tidy up, spread over about 25 grams of coconut filling, and roll it up from top to bottom. Slightly flatten the dough wrapped in filling and cut two-thirds of it in half from the middle with a spatula. Roll the two cut strips inward on each side and decorate your eyes with roasted chocolate beans. After all done, put into the fermentation box 32-35 ° C, humidity 75-85 fermentation to twice as large.
2. At this time, mix all the ingredients of the coconut filling evenly, take out the dough and divide it into 12 small doughs, one about 60 grams. Roll in a circle and relax for 20 minutes. Take a dough and roll out into a rectangle about 15 cm long and about 8 cm wide. Turn over, tidy up, spread over about 25 grams of coconut filling, and roll it up from top to bottom. Slightly flatten the dough wrapped in filling and cut two-thirds of it in half from the middle with a spatula. Roll the two cut strips inward on each side and decorate your eyes with roasted chocolate beans.
3, all done, put into the fermentation box 32-35 °C, humidity 75-85 fermentation to twice as large. Bake in a preheated oven at 175°C and 195°C for about 15 minutes.
4. Super fragrant coconut filling~
5, there is no cute!
6, sheep babbling ~
7, small pot friends super love
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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