Milky coconut bread
By VicentaLakin
Coconut friends have been bringing me back from the hotel for months, not once in the fridge, all because of lazyness. Now the more you're interested in making bread, the more you want to make coconut bread! Or else they're lazy and they don't want to do it. It's the first time they make coconuts. Coconuts and soft bread are pretty good
Recipe Recommendations
- high-gluten flour 250 grams
- butter 35 grams
- salt 2 grams
- yeast 4 grams
- milk
- white sugar 40 grams
- eggs one
- coconut 50 grams
- egg yolk one
- milk fragrance
- roast
- half an hour
- simple
Steps for Milky coconut bread
1
Materials: 250 g of condensed flour, 35 g of butter, 2 g of salt, 4 g of yeast, 110 ml of milk, 40 g of sugar, 1 egg
2
Put the pasta material in the bread can, and then 20 minutes later, check a section down, and it's going to be extended, so we can add butter
3
35 grams of soft butter, 20 minutes of face again, smooth and flexible
4
Scratch your face into an extended state. It'll pull out a big film
5
Turn on yogurt for fermentation
6
Coconuts: 15 grams of butter, 1 egg yellow and 10 grams of sugar combined into coconuts Feeds
7
Then pull out the dough, split it into eight pieces (about 60 grams each), roll it round and cover it with laxity for 15 minutes
8
Then pull out the dough, split it into eight pieces (about 60 grams each), roll it round and cover it with laxity for 15 minutes
9
Growing a cow's tongue with a cane, slashing the surface with a knife
10
It's twirled into a twilight shape
11
The tail of the line is conjunctive and cross-processed. Keep your tail down
12
It's twice as big at the warmth
13
The oven is 180 degrees, the mid-level fire is 15 minutes to the surface, so just squeeze the bread and bounce back quickly