Milk coconut bread
By VicentaLakin
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。
Recipe Recommendations
- high-gluten flour 300g
- Nestle Eagle Mark Condensed Milk 70g
- eggs 80g
- milk 100g
- coconut 70g
- milk powder 30g
- raisins appropriate amount
- white sesame appropriate amount
- butter 60g
- coconut milk 50g
- sugar 35g
- salt 2g
- yeast 4g
- powdered sugar 50g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk coconut bread

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。
2
Material charts
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
4
And put 300 grams of high-banded flour, 10 grams of milk powder and 4 grams of yeast。
5
The chef's machine starts with 3 and 5 and 8 minutes with 20 grams of butter
6
A further five sets of 10 minutes to produce a slightly thin film。
7
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
8
It's 2.5 times bigger. Press a small hole with your finger, or you don't shrink or sink。
9
The fined noodles take out the flat exhaust and split them into 18 equivalents, then round them up for 15 minutes。
10
Press down the loose, small noodles and wrap in the proper amount of coconut raisins
11
Shut up and roll
12
Then it's neatly placed in a non-glubber dish。
13
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。
14
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。
15
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。
16
Look, there's plenty of casserole in the little bread