迷你椰檳🥥

食譜及做法：
高筋粉 150g
糖 15g
鹽 1g
酵母 3g
蛋 30g
奶+水 70g
牛油 20g
椰絲餡:
椰絲 40g
糖 20g
牛油 20g
蛋液 20g
(全部混合置室溫)
麵團：
材料全部混合（牛油除外）
麵團成團後 加入牛油
麵團靜置30分鐘
搓成光滑麵團
第一次發酵 約1小時
取出排氣
滾圓
麵團休息15分鐘
造型
放入模具
第二次發酵 約1小時
塗上蛋液
180度 焗35分鐘
Recipes and methods:
Bread flour 150g
sugar 15g
salt 1g
Yeast 3g
Egg 30g
Milk + water 70g
Butter 20g
Shredded coconut filling:
shredded coconut 40g
sugar 20g
Butter 20g
Egg liquid 20g
(Mix everything and bring to room temperature)
Dough:
Mix all ingredients (except butter)
After the dough forms, add butter
Let the dough rest for 30 minutes
Knead into smooth dough
The first fermentation takes about 1 hour
Take out the exhaust
rounded
Rest the dough for 15 minutes
modeling
Put into mold
The second fermentation takes about 1 hour
Apply egg wash
Bake at 180 degrees for 35 minutes
‪@SallysLife‬