Coconut

Recipe Recommendations

• high-gluten flour 200 grams
• low-gluten flour 50 grams
• eggs 50 grams
• qingshui 115 grams
• yeast 2.5 grams
• salt 2 grams
• white sugar 25 grams
• butter 25 grams
• surface brushing egg liquid appropriate amount
• surface sesame appropriate amount
• Mixed coconut paste 70 grams

• sweetening
• roast
• several hours
• ordinary

Steps for Coconut

1

All materials ready

2

With the exception of butter, all the pasta material enters into the basin with water

3

We'll mix it with chopsticks to dry powder

4

Take the dough out, put it on the desk, start rubbing. Noodles

5

When it's smooth, add soft butter and keep rubbing

6

It's enough to pull out a big film

7

Round it up, ferment the base, protect the film

8

It's twice as big, it's dry flour with a middle finger, a hole in the middle of the face, it can't bounce back immediately, it means the fermentation is complete

9

Noodles are removed, placed on the mat, divided into nine equals, 10 minutes loose after a roll, covering the film

10

Take one of them and make an elliptical

11

With the palms

12

Roll it up and down, roll it round, put it in the oven

13

The other noodles are working in sequence. Put them in a non-glubber dish. Medium

14

When it's twice as big, the surface is full of egg fluid and white sesame; the preheat oven starts 180 degrees before the egg fluid

15

Get in the preheated oven, 180 degrees, mid-level, up and down, about 15 minutes

16

It's coming out

17

It's cold on the hanger

18

Make a plate

19

Look at the inside. It's nice. It's thick

Recipe Categories

• baking Recipes