How to make whipped cream shredded coconut bread

What skills do you need to master in order to make a delicious, colorful, and quick-to-make whipped cream and coconut bread? Don’t be afraid, in fact, the method of making light cream hand-torn coconut bread is very simple. Don’t add too many seasonings, just keep the original flavor of the food. You can add coriander and chopped green onions at the end, and the taste will be even better.

1. Mix all ingredients except butter into dough. Put salt and sugar on both sides separately.

2. Beat the dough to make it firm. It will be a little sticky at the beginning. Be persistent and do not add water or flour easily. Slowly the dough will become smooth and no longer sticky. When the dough is smooth, add the thinly sliced ​​butter and continue kneading.

3. After kneading the butter, beat the dough to make it longer

4. Then fold

5. Throw it to lengthen, fold it, and keep throwing and folding it. This process will last for about dozens of minutes.

6. Use this method to knead the dough until it forms a film.

7. Cover with plastic wrap and let rise in a warm place until it is 2.5 times larger

8. Lightly press the dough to release air and roll it into a rectangle. Roll the butter into a rectangle 1/2 the size of the dough inside the plastic wrap. Spread it flat on one half of the dough. Cover it with the other half, pinch it tightly, and then fold it like this. After folding, cover with plastic wrap and let rest for 20 minutes. Forgot to take pictures.

9. Unfold and fold the quilt and relax for 20 minutes. Repeat 3 times. Then spread a layer of light cream (not whipped, for bonding), sprinkle a layer of coconut flakes and a layer of white sugar.

10. Roll up and relax for 20 minutes

11. Spread and cut into strips

12. Tie a button

13. Wrap each end again to form a flower shape

14. Place in the tart shell lined with baking paper for secondary fermentation

15. Brush with egg liquid when fermented to twice its size

16. Sprinkle a layer of coconut flakes

17. Bake in the oven at 170 degrees for 20 minutes.

The dish of light cream hand-shredded coconut bread can be modified according to your own taste, and the seasoning can be used to enhance the flavor. Pay attention to adjusting the amount of soy sauce, chopped green onions, and minced garlic.