High-gluten flour: 250 grams
Milk: 185 grams
Sugar: 30 grams
Butter: 20 grams
Salt: 2 grams
Yeast: 3 grams
Mix all the ingredients, knead out the glove film, let it rise to double in size.
The raised dough is divided into 6-8 equal parts on average, deflated, rounded, and rested for 15 minutes.
Take out a piece of dough and roll it long, roll it up, make it into an olive shape, double it until it is twice as big, and brush it with egg wash.
Oven 360F, bake for 15 minutes.
Take it out of the oven, brush with a layer of melted butter or milk, sprinkle with shredded coconut, and let it cool
Old cream: 55 grams of butter, 160 grams of light cream, 15 grams of sugar, 1.5 grams of sea salt
Bring butter and cream to room temperature
Mix butter, sugar, and sea salt, beat with an egg beater, add whipped cream in small amounts, and add more cream at one time, it is easy to separate oil and water, after whipping, put it into a piping bag.
Cut the cold bread in half, do not cut it, squeeze two layers of old cream, friends who like harder cream, put the bread in the cold for a while 🤗🤗🤗.