Pumpkin coconut toast
By VicentaLakin
The white of coconuts; the yellow of pumpkins, the cocoon toast that merges together, brings you a different enjoyment of vision and taste buds
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin coconut toast
1
(a) Put 150 grams of milk, half of eggs, 2 grams of salt, 200 grams of high powder, 20 grams of sugar and 5 grams of fermentation into the bread machine, and perform two laminates, then put 20 grams of butter, 40 grams of coconuts and rubbed face
2
(b) Put Grandma cow 100 grams, half eggs, 1 g salt, 100 g high powder, 100 g white sugar, 3 g fermenter, 40 g pumpkin mud in a bakery, and then 2 laminates, and then 10 g butter and more flour
3
(b) Placing covered noodles in the hairpans, with room temperature up to twice as high, placing a hole in the middle of the face, observing that the peri-hole does not collapse and does not shrink, suggesting fermentation
4
We split the two pieces of pasta into three equals, rubbing each other's face and exhausting。
5
(b) The face of the pumpkins in an elliptical form, and the face of the pumpkin on the coconut
6
From the top of the face, wrap it up, put it in the earthen mold, and cover it with fresh film for a second awakening
7
And when he wakes up, he brushes up the egg fluid, and soaks a little
8
The oven is preheated, placed in the oven at 160 degrees, 30 to 35 minutes, and the temperature drops down, demoulding。