The milky coconut stick looks very cute and has a fresh feeling, which is more convenient for children to hold and eat

Creamy coconut breadsticks

Dough ingredients: 350 grams of gluten flour, 30 grams of sugar, 3-4 grams of yeast, 2-3 grams of salt, 1 egg, 160 grams of pure milk, 20 grams of butter.

Ingredients for desiccated coconut: 100 grams of desiccated coconut, 40 grams of sugar, 40 grams of butter, 30 grams of milk powder, 30 grams of pure milk, 1 egg.

The specific production process:

Add 2-3 grams of salt, 30 grams of sugar, 3-4 grams of yeast to 160 grams of pure milk, stir until melted, beat an egg, add 350 grams of high-gluten flour, stir in one direction to form a flocculent, knead into a smooth dough, add 20 grams of softened butter, continue to knead the dough with the method of kneading clothes for 10-15 minutes, until this state can pull out the film, roll the dough round, cover the lid and ferment.

Note: The bread must be kneaded to this state to be delicious. It would be even better if there was a bread maker or a kitchen machine to do the work for you, keeping your hands free.

Make the coconut filling while the dough is rising: put 100 grams of desiccated coconut, 40 grams of sugar, 40 grams of softened butter, 30 grams of milk powder, pour in 30 grams of milk, beat in an egg, stir well and put in the refrigerator.

White sugar can be substituted with powdered sugar. If you don't have powdered sugar, you can put the white sugar in the food processor and break it, or you can use it as lazy as I did.

As the temperature rises, the dough quickly rises to twice its size, and when you pull it apart, you can see that the inside is full of fine honeycomb tissue.

After the fermented dough is pressed and kneaded evenly, it is rolled out into a large rectangular dough sheet, and the coconut filling is spread over two-thirds of the dough sheet.

Note: The grated coconut on the dough must be evenly spread, and the twisted breadsticks are beautiful.

Fold up one third of the dough without desiccating coconut, and then fold up one-third of the other side to form a three-layer sheet with two layers of desiccated coconut. Gently roll out into a larger rectangle and cut evenly into strips, as wide or narrow as you want.

The left hand and right hand cooperate with each other to pinch the two ends of the strip and rotate it three times to form a spiral, put it into the baking tray, ferment it to 1.5 times the size of the second time, brush the surface with a thin layer of egg yolk liquid, put it in the middle layer of the preheated oven, and bake it at 160 degrees for 15 minutes.