Yogurt potato coconut bread
By VicentaLakin
This heart-to-heart bread was made today. The Chinese bread noodles made of yogurt, with coconuts and potatoes. It ferments with yoghurt and noodles, and with a long, low-temperature medium of Chinese species, the noodles are soft and delicious。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Yogurt potato coconut bread
1
put the yogurt 270g, sugar, eggs, yeast two grams into the bread bucket. internal
2
Add 400 grams of flour, turn on the chords and rub them in
3
It's cold. I fermented in the kitchen for 15 hours
4
The fermented pasta is torn in pieces and put back in bread drums with butter and the remaining flour and yogurt
5
It's good to pull out the film
6
Then you'll use the fermentation pad to double the size of the noodle
7
It'll melt into mud and melt it while it's hot
8
It'll melt into mud and melt it while it's hot
9
Zip it in。
10
Zip it in。
11
I'll wrap it in the potato pie
12
It's tight and flattens eight pieces
13
Two opposites
14
Put it in the oven and keep the fermentation to double the size. Brush the egg fluid, a little sesame in the middle. It's only seven breads, and the rest is made of plain noodles. Package
15
The oven is 180 degrees preheat for 3 minutes and baked for 12 minutes。