Coconut bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140 grams
- dry yeast 1 teaspoon
- Pure powdered sugar 20 grams
- salt 1/4 teaspoon
- milk powder 6 grams
- whole egg liquid 15 grams
- corn oil 12 grams
- water 80 grams
- Filling: coconut paste 30 grams
- Filling: butter 15 grams
- Filling: whole egg liquid 15 grams
- Filling: fine sugar 15 grams
- Surface brush liquid: whole egg liquid appropriate amount
Steps for Coconut bread
1
Raw material collection
2
Dissolve the yeast with half the water in the square
3
The rest of the material, including maize oil, was evenly mixed and covered in flour. Water has to be slowly added。
4
Scratch it to stretch it out
5
I'll put it in the pot, cover it up, and the first fermentation at room temperature
6
When the noodles are fermented, make the coconut tart. Feeds
7
2 Butter Rooms are softened, evenly mixed with coconuts, whole egg fluids, fine sugar, divided into four equals, and placed in a freezer
8
About an hour later, the noodles were fermented to 2-2.5 times the size of the flour with their fingers and a hole in the top of the face
9
The fermented noodles take out the exhausts, split into four equals, round up, cover the film, and lax the room temperature for 15 minutes
10
Take a noodle, make a round face
11
Turn over and put it in
12
Wrap it up and shut it down
13
Covered with a shampoo, loose for five minutes, and then softly press the bagel into a tortilla; cut the average of four mouths with scissors on the edge of the tortilla; then cut another mouth in the middle of each equivalent and turn it into an eight-size piece; and take a small lump of face with your hand, flip it internally, turn it up, and put it in one by one
14
Second fermentation in warm and wet
15
After the second fermentation, the surface is covered with full egg fluid
16
In the middle of the oven, 180 degrees up and down, 15 minutes