~ Thousand-layer hand-shredded coconut bread
Overview
I have been dreaming about hand-pulled phyllo bread for a long time. Western-style baking is time-consuming and laborious, and the skin may break if not done properly. Especially its extremely high oil content is prohibitive. I've always wanted to do it but didn't dare to do it. Yesterday, I used my home noodle machine to make wonton wrappers. Looking at the thin wonton wrappers, I thought of how to make scallion pancakes, and a thought popped into my mind: Can Western-style thousand-layer bread be made using Chinese-style puff pastry? Sometimes ideas and reality are far different, but this time the finished product clearly exceeded my expectations. Look at this picture without any PS. Isn’t the crisping effect no worse than the crispy one? However, the most important point is: its oil content is much lower than the amount used for puff pastry. If you like it, you can try it.
Tags
Ingredients
Steps
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Knead the dough with oil. Mix all the ingredients except butter and knead until it reaches the extension stage. Add butter and continue kneading until it is complete.
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After kneading the dough, spray water on the surface, cover it, and let it rise in warm sunlight for half an hour. Divide into four equal portions.
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Mix butter, icing sugar, milk, and coconut until evenly mixed.
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Use a pasta machine to flatten four portions of dough and spread fillings on top.
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Roll up into a rectangular shape.
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Flatten and cut lengthwise down the middle.
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Stack up.
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With the cut facing up, roll it up and place it in a mold for fermentation.
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Ferment until nine minutes full, preheat the oven to 180 degrees, hot air, about 25 minutes.
