Sunflower shredded bag meets ice cream

Overview

The filling is made of butter, condensed milk and grated coconut. When baking, the aroma fills the room. When it comes out of the oven, I can’t wait to take pictures. I didn’t even have time to take a picture of the hand-shredded finished product.

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• butter
• coconut
• condensed milk
• cream ice cream
• egg liquid
• high gluten flour
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Except for the butter, make it liquid first and then solid. Put the yeast on top of the flour and mix it well with chopsticks to form a preliminary dough

   

2. 2 Select the loose noodle program, and after 8 minutes of loosening the noodles

   

3. 3 Add butter and leave the dough for 20 minutes,

   

4. 4 Wrap the bread barrel with plastic wrap and ferment twice as big indoors,

   

5. 5 Exhaust air, divide into bags, and divide into five large doughs and five small doughs. There is no need to proof the fancy bread. The temperature is high and it rises while making.

   

6. 6 Prepare the condensed milk, butter, and shredded coconut. You can also sprinkle them on while cooking.

   

7. 7 Roll out the dough, and brush the four pieces of dough evenly with the condensed milk butter liquid

   

8. 8 Brush four large and four small pieces of dough evenly with condensed milk butter liquid and sprinkle with grated coconut

   

9. 9 Arrange it into a shape (hands are full of filling liquid, so I can’t take pictures at this step). In the summer, it will be ready as soon as it is cooked. Preheat the oven to 180 degrees and bake for 25 minutes (depending on the temperament of your own oven),

   

10. 10 The ice cream will be baked immediately upon arrival,

    

11. 11 Dig an ice cream ball and place it in the center of the sunflower bread.