Recipe for Rice and Coconut Smoked Rice (also known as: Duck's Milk)

Rice and coconut fritters (also known as: duck's milk)

First, freeze the dry and liquid ingredients separately. Weigh the coconut oil and soften it at room temperature. Thaw the fresh yeast at room temperature. Main dough recipe (makes 5): High-gluten flour: 250g, Granulated sugar: 20g, Salt: 3g, Condensed milk: 10g, Whole egg liquid: 25g, Ice water: 140g, Fresh yeast: 7g, Coconut oil: 20g. 1. Pour parts A and B into a stand mixer and mix at speed 3 for 3 minutes until combined. 2. Mix at speed 6 for 11 minutes until 70-80% gluten development is achieved, forming a rough membrane. 3. Add butter and fresh yeast, and mix at speed 3 for 3 minutes until the butter is absorbed. 4. Mix at speed 6 for 3 minutes until 90-100% gluten development is achieved, then remove from the mixer. 5. The dough temperature after removing from the mixer should be around 24-26°C. 6. Ferment at room temperature for about one hour, until a hole poked in the dough slowly and slightly springs back. 7. Once the first fermentation is complete, divide the dough into 5 equal portions and round them. 8. Cover with plastic wrap and let rest for 20 minutes. 9. Remove the dough, shape it into an olive shape, arrange it on a tray, and proof in the oven at 35°C for about 40 minutes. After the second proofing, brush the surface with milk, and bake in the oven at 180ºC (350℉) for 18 minutes, until the surface is lightly browned and the bottom is golden brown. 11. After baking, let cool, make 5 diagonal cuts, squeeze on the sauce, brush with glaze, line a baking sheet with parchment paper, and bake in a preheated oven at 160ºC (320℉) for 7-8 minutes. Coconut Custard Sauce Recipe (Inexpensive Version for Piping): 2 egg yolks, 16g coconut powder, 10g cornstarch, 10g sugar, 1g salt, 100g coconut milk (or milk if unavailable), 10g shredded coconut, 5g coconut oil. 1. Combine all ingredients except coconut oil and shredded coconut and mix well. Sift. 2. Cook over medium-low heat until thickened. Add coconut oil and stir until completely melted. Finally, add shredded coconut and stir until smooth. 3. Transfer to a piping bag and refrigerate. Coconut Custard Sauce Recipe (Glaze): 40g coconut milk, 15g sugar, 10g shredded coconut, 10g coconut oil. Mix all ingredients and heat over low heat until the coconut oil is completely melted. Brush onto bread surface. Coconut Cheese Filling Recipe (Pipe for Home Use): 120g cream cheese, 40g coconut milk, 25g sugar, 10g shredded coconut, 0.5g salt.