Coconut snack
By VicentaLakin
A lot of people have been calling her a teacher, and she's ashamed. She's also in the learning phase, and every new product will fail, but she'll make it work and share it with you, so don't call me a teacher, call me Tom or Xiao Shu, let's learn and bake, okay? If there's a problem, I'll tell you what she can answer. For starters, there's always a lot of failure, and then a lot of friends come to me and ask me if there's any easy bread that's more suitable for our starters. Well, Tom's making you a little food bag, easy to make, no pie, easy to roll, but the recipe is good, and it's just as good. Oh, the family's mom, likes to add nothing, and you, you make the last time, and you tell her how much? May I
Recipe Recommendations
- Jinxiang high-gluten flour 185g
- low-gluten flour 15g
- eggs 35g
- water
- coconut milk 37g
- sugar 32g
- salt 2g
- yeast 2g
- butter 18g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Coconut snack
1
All the material is covered with butter.
2
Slipped to the surface to pull out the thicker film phase. Add butter.
3
And then the surface is smooth and full, and it can pull out a solid film phase. If I don't rub my hands, I'll have a baker rubbing around two procedures in about 30 minutes. I'll have butter in 15 minutes
4
And when you're done with your face, you put it in the tub, and you cover it.
5
House temperature fermenting is about an hour to 2.5 times larger. It's about 29 degrees in the room, and when it's done, it's watered, it's a hole, it doesn't shrink, it's gone
6
The fermented pasta removes the gas from the pasta with a hand pressure, which is distributed in six equals (about 60 grams), rounded and loosed for 15 minutes。
7
The loosely well-loved pasta re-presses the air with its hands, rolls round again, and discharges it in a non-clause dish。
8
The oven is placed in the oven, a small bowl of warm water is placed in the oven, the oven door is closed, the room is fermented twice as much (about an hour) and a full egg fluid is removed。
9
The oven is 180 degrees preheat, on the second floor, and it's set on fire online for 15 minutes.
10
Gold on the surface is allowed, and on the grilled web, when it's at mild temperatures, it can be kept in a bag。Coconut snack Make Tips
1. For small breads like this that require shaping, it is better to control the moisture content at around 65% for easier shaping, and the resulting shape will also look better.
2. Since the current weather is quite warm, proofing at room temperature is sufficient. If you don't have such a warm place, you can ferment the dough by placing it in the oven with a large bowl of hot water (about 80 degrees).
3. For the final proofing, at this temperature, just a small bowl of warm water is enough to maintain humidity. Avoid using water that is too hot; excessive humidity can cause many small bubbles to form on the bread's surface, though this does not affect its edibility.
4. The heat in Tao Ma's oven is slightly mild, so no tin foil was used throughout the process. However, every oven is different. I suggest checking on it occasionally while baking; if the surface browns quickly, cover it with a layer of tin foil. The time and temperature are for reference only, so please adjust them according to your own oven's temperament.
5. For friends new to bread making, here is how to tell if the small breads are done: When you see the surface color looks nice, open the oven and gently press the side of a bun facing the oven door with your finger. If the indentation bounces back, it is cooked and can be taken out to cool. Be careful not to burn your fingers when pressing. Basically, after checking two or three times, you will clearly know your oven's temperature and timing, and you won't need to test it every time in the future. Generally, small breads of similar size require similar baking temperatures and times.