# Coconut burrito

Recipe Recommendations

• high-gluten flour 300 grams
• white granulated sugar 50 grams
• eggs 30 grams
• light cream 16 grams
• qingshui 130 grams
• milk powder 10 grams
• yeast 4 grams
• salt 3 grams
• butter 30 grams
• crispy grains appropriate amount
• coconut filling appropriate amount
• powdered sugar 45 grams
• coconut 68 grams

• sweetening
• baking
• several hours
• simple

Steps for # Coconut burrito

1

Let's make coconut pie first, prepare the material for coconut pie. Butter, sugar powder, eggs, milk powder, coconut

2

Put sugar powder into soft butter and mix it evenly。

3

The eggs were mixed into eggs three to four times to fully integrate the eggs and butter。

4

I'll add coconuts and powdered milk。

5

Then the freezer will be even。

6

All pasta materials (except butter) were placed in the bread-crumbs to the extent of their extension。

7

Add butter and rub it out。

8

It's fermented twice as big. Or ferment in warmth

9

The fermented noodles are removed from the flat exhaust。

10

It was then divided into eight small noodles, covered with a protective film for 15 minutes。

11

Take a little pasta to the dome。

12

Put the coconuts in the bag and shut down。

13

The ellipse。

14

And then the fold。

15

Cut the stripes with the scratchboard。

16

Open it again, pick up two heads and stretch it and twist it。

17

Turn the face of the noodles inside。

18

The other side goes through the bottom。

19

Shape it up。

20

Do all the dough in turn。

21

It ferments twice as big in warmth。

22

Brush the egg fluid。

23

Spray the souffle。

24

The oven is preheated at 180 degrees and sent to the middle shelf of the oven for 15 minutes。

25

Done

# Coconut burrito Make Tips

Recipe Categories

• baking Recipes