Coconut toast
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- whole egg 25 grams
- yeast 3 grams
- milk 25 grams
- sugar 30 grams
- salt 2 grams
- milk powder 8 grams
- butter 30 grams
- powdered sugar 25 grams
- coconut 50 grams
- sweetening
- roast
- several hours
- senior
Steps for Coconut toast
1
Make coconuts. Butter softens with sugar powder and hairs two times into the whole egg fluid, mix it up to absorb it, and two times into milk, mix it up to absorb it, and finally join the coconut equilibria reserve
2
All materials except butter are placed in the toaster and face-to-face
3
Add butter when it's smooth to the face of the face, and keep rubbing it to the full stage
4
Basic fermentation 2-2.5 times the size
5
It's a squawk
6
Plate the coconut
7
Roll from side
8
Vertically cut from the middle
9
Cut to the top, twist to the 8-word shape, and squeeze on both ends
10
Put it in Tusk
11
Finally fermented to full nine
12
190 degrees, 40 minutes