If you're like me and addicted to 85˚ pastries, this is the recipe for you. I remember the first time I went to 85˚ and bought a coconut twist, blueberry berrytale, and a mango mousse cake. I admire how their bread is always soft, fresh, and flavorful. Their coconut twists are by far my favorite pastry, so I tried to recreate them myself. Even though twisted pastries look daunting (maybe this is just me), these were straight forward to make! The preparation is similar to a cinnamon roll but with a few extra steps.
From The Little Epicurean.
The Little Epicurean does a great job walking you through the process. I did not make any major changes, so I don't have a recipe for this one. Here are some tips!
Milk powder: This would definitely be a good addition to the flavor of the milk bread. I didn't have milk powder, but the buns still tasted great!
Coconut: I used sweetened, toasted coconut, but I believe fresh, sweetened coconut would taste better. If you don't have sweetened coconut, you can soak it in sugar water to make your own. You can also use unsweetened desiccated coconut and slightly increase sugar in the filling mixture. I would also increase the amount of coconut to 2/3 cup.
Milk wash: I brushed the top of my buns with milk, but they would have a glossier finish with egg wash instead.
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