Milk coconut bread

By VicentaLakin

Milk coconut bread
With the smell of fresh creamed Hokkaido bread, which has conquered the taste of the public, and because of its impatience, often opening a box, it's about to run out quickly. Many friends have a very bad headache about it, feel like they want to eat full milky bread, but they can't use a box of light cream. So, Mom's friends always ask, "Do you like the smell of Hokkaido, but don't want to open a box of light cream to use a few dozen grams, do you have any like, no light cream bread?" Today, she taught you how to use it and often make it easy to use. The reason for this is that the bread is milked with Nestle Eagles, the fine Nestle Eagles of Condensed Milk are milked with milk, and it definitely makes your little bread taste like milk. Plus it's got coconut raisins in it, a little bread, it's rich, it's really good, it's South China, it's breakfast, it's all very satisfying in the morning. This formula, which can be made of bread without a casserole, or of toast, is a very nice piece of bread. The formula smells very strong, milk-controlled friends, try to make it a base, turn it into a kind of bread that you like, and it's quite a recommendable piece of bread。

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Steps for Milk coconut bread

  • Make Milk coconut bread step 0
    1
    plutonary practices: butter room 40g is mildly soluble, adding coconut 70g, sugar 50g, milk 20g, eggs 40g, coconut 50g, raisin appropriate material, evenly spread side by side。
  • Make Milk coconut bread step 1
    2
    Material charts
  • Make Milk coconut bread step 2
    3
    Add 70 grams of Nestle Eagle milk, 40 grams of eggs, 100 grams of milk, 35 grams of sugar, and 2 grams of salt to the cook's barrel
  • Make Milk coconut bread step 3
    4
    And put 300 grams of high-banded flour, 10 grams of milk powder and 4 grams of yeast。
  • Make Milk coconut bread step 4
    5
    The chef's machine starts with 3 and 5 and 8 minutes with 20 grams of butter
  • Make Milk coconut bread step 5
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    A further five sets of 10 minutes to produce a slightly thin film。
  • Make Milk coconut bread step 6
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    When the noodles were covered, they were put in a tank of oil, covered in a wet towel, and the room was hot for an hour and 20 minutes
  • Make Milk coconut bread step 7
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    It's 2.5 times bigger. Press a small hole with your finger, or you don't shrink or sink。
  • Make Milk coconut bread step 8
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    The fined noodles take out the flat exhaust and split them into 18 equivalents, then round them up for 15 minutes。
  • Make Milk coconut bread step 9
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    Press down the loose, small noodles and wrap in the proper amount of coconut raisins
  • Make Milk coconut bread step 10
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    Shut up and roll
  • Make Milk coconut bread step 11
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    Then it's neatly placed in a non-glubber dish。
  • Make Milk coconut bread step 12
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    The oven is placed in the oven, with a bowl of warm water (about 60 degrees) at the bottom, which ensures humidity during fermentation and closes the oven door one hour to two times larger. A little white sesame on the fermented bread surface。
  • Make Milk coconut bread step 13
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    The oven is preheated at 180 degrees, with 33 minutes of roasting on and off the second shelf, and approximately 10 minutes at midway to see the colour on the surface and coated with tin paper。
  • Make Milk coconut bread step 14
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    After roasting, it is possible to use the hot sugar water (combinant white sugar melts into sugar) to top one layer of the surface, so that it can be cooled off on the grill and stored in a bag。
  • Make Milk coconut bread step 15
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    Look, there's plenty of casserole in the little bread
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