World cup of coconut bread
By VicentaLakin
The golden, yellow world cup of coconut bread, the delicious chalice, isn't that a bit like it, but it's far away. Look
Recipe Recommendations
- high-gluten flour 250 grams
- sugar 60 grams
- milk
- yeast 4 grams
- salt 2 grams
- butter 20 grams
- egg one
- egg liquid appropriate amount
- coconut 20 grams
- sweetening
- baking
- several hours
- simple
Steps for World cup of coconut bread
1
Painting with coconuts: sugar with butter and smoothing with egg fluids, evenly mixed with coconuts and milk, cooling back up in the fridge (10 grams of milk, 25 grams of sugar, 25 grams of egg fluid, 20 grams of coconut, 20 grams of butter)
2
Put the medium material in the bakery, 120 grams of high-weed powder, 20 grams of sugar, 4 grams of yeast, 108 grams of milk
3
It's two and a half times fermented. It looks like a beehive
4
Turn the toaster to drain the Chinese material, stop and then insert the main material (except butter)
5
The pasta material is evenly mixed with butter to the material retina
6
Two and a half times fermentation
7
Take out the noodle for 30 minutes
8
Split the noodles into one third, two thirds, 10 minutes
9
Take the small noodles and wrap up the right amount of coconut
10
Take the noodles and make them into squares
11
Cut 7/10 out of 4 degrees, 3/10 are connected and on the outside. Put the coconut on
12
COVERED WITH NO COCONUT AND CUT A 7CM LONG STRIP ON THE SIDE. HANDS
13
Put the overlapping face on the top of the long face, and the long face on the side of the long face
14
It's fermenting twice as big
15
In a 180-degree oven for about 30 minutes
16
You can eat if you're cold