The wind of raw coconut latte is blowing all summer, and it is equally delicious to make into the bread, the bread with a strong coffee aroma, the outside is wrapped with coffee crisps, and the inside is coconut milk filling, I believe everyone will like it.
by Pull Wind 1011
High powder 200 g
Milk powder 6 g
Sugar 10 g
Brown sugar 20 g
Salt 2 g
Milk 120 g
Fresh yeast 7 g
Egg mixture 20 g
Butter 15 g
Ground coffee 4 g
Mexican sauce
Butter 6 g
Powdered sugar 6 g
Egg mixture 6 g
Low powder 6 g
Coffee crisps
Butter 16 g
Granulated sugar 16 g
Ground coffee 3 g
Low powder 35 g
Coconut milk filling
Powdered sugar 20 g
Milk powder 50 g
Butter 40 g
Coconut milk 25 g
Shredded coconut 12 g
Dried pickles or cranberries 30 g
1: Put all the ingredients in the dough (except butter) into the kitchen machine to make a thick film, and then add the softened butter to beat it into a glove film.
2: Make Mexican sauce at the first shot, mix all the ingredients and put them in a framed bag for later. Coffee pastry: After the butter is softened, mix all the ingredients, rub it with gloves, and mix evenly to form the puff pastry. Coconut milk filling: After the butter is softened, add the powdered sugar and mix well, then add the milk powder and mix well, continue to add the shredded coconut and coconut milk to mix evenly, add the pickles or dried cranberries and mix evenly, divide into six parts and set aside.
3: Roll the dough round to twice as large and divide evenly into six portions. Roll out each dough into an oval shape, wrap a filling, form an oval shape, pinch tightly and close the mouth facing down.
4, spray water to stick to the coffee crisp, the second hair to become significantly larger. Cut out the s-shape with a knife and apply a strip of Mexican sauce to the opening. Preheat the oven in advance, heat 200 degrees, heat 180 degrees, medium and lower layer, bake for 15 minutes, see the color to the satisfied level plus time cover tin foil.
5. Cool and seal out of the oven.
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