My son's teacher booked it.

WHAT YOU NEED

Ingredients

380 grams of starch
30 grams of butter
120 grams of cream
60 grams of white sugar
100 grams of milk
One egg.
Fermented powder 4 grams
2 grams of salt
Decorated with rye flakes in moderation
Brush the surface with eggs.
50 grams of coconut butter
50 grams of eggs
50 grams of milk
50 g of white sugar
100 grams of coconut

How TO MADE A small meal package

Steps 1 to 4

1. High-fiber flour poured into cream, milk, etc. other than butter

2. Add butter to the dough until the surface is smooth.

3. Until the faction is complete.

4. There's a nice glove on the dough.

Steps 5 to 8

5. First fermentation at room temperature

6. When fermented, make a coconut filling, soften the butter with a manual egg beater, add sugar and stir evenly

7. Add the eggs and stir evenly.

8. Add coconut to the mixture

Steps 9 to 12

9. Add milk to the mixture

10. Let it sit for ten minutes and let it absorb evenly before use.

11. The dough is fermented to twice its size, and the finger is pressed without shrinking to indicate completion of the first fermentation.

12. Divide the dough into 16 pieces of 42 grams each.

Steps 13 to 16

13. 15 grams of coconut flour in a roll for backup

14. The dough is pressed flat, similar to the skin of a baguette, and the dough is rolled into thin slices along the edges.

15. Wrapping and filling, similar to wrapping

16. Pack them up and bring them down.

Steps 17 to 20

17. Ferment in the refrigerator 40 degrees 40 minutes

18. Scrub the surface with egg yolk and place the rye slices

19. On the second floor of the oven, the fire goes down to 190 degrees.

20. You can eat a piece of it.

Steps 21 to 24

21. It's delicious when it's cold.