Milky Coconut Sticks

Overview

Soft bread, paired with creamy coconut, so delicious that you can’t stop eating

Tags

• baking
• afternoon tea
• butter
• coconut
• egg liquid
• high gluten flour
• milk powder
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Soften the butter, add sugar and beat evenly;

   

2. 2 Add milk and mix well;

   

3. 3 Add the egg liquid in portions, stirring well each time before adding the next;

   

4. 4 Add grated coconut, mix well, and refrigerate for later use;

   

5. 5 Knead the dough to the expansion stage using the post-oil method;

   

6. 6 Roll the kneaded dough into a ball and ferment until doubled in size;

   

7. 7 Press the fermented dough to deflate, roll into a ball, cover with plastic wrap and rest for 20 minutes;

   

8. 8 Roll the relaxed dough into a rectangular shape;

   

9. 9 Spread coconut filling on the right side (cover 2/3 of the dough);

   

10. 10 Fold the left side in half to the right;

    

11. 11 Fold the right side in half to the left;

    

12. 12 Rotate the folded dough 90 degrees, roll it slightly longer and wider;

    

13. 13 Divide into 6-8 equal portions with a sharp knife;

    

14. 14 Hold one end of the dough with your left hand, hold the other end with your right hand and turn the dough twice, then place on a baking sheet (not non-stick greased paper);

    

15. 15 Put it in the oven to ferment until it doubles in size (put a bowl of hot water inside), and brush the surface with egg wash;

    

16. 16 Preheat the middle shelf of the oven at 180 degrees for 20 minutes (depending on personal oven temperature adjustment)

    

17. 17 Finished product

    

18. 18 Finished product

    

19. 19 Finished product